This Italian Pasta Salad with chickpeas, veggies, and a homemade zesty Italian dressing is an incredible addition to any gathering. Easy to make, customizable, and perfect for summer picnics, barbecues, or a light meal, this salad combines fusilli pasta with crunchy vegetables, tangy olives, and a bright, homemade dressing. The best part is that it's vegetarian, satisfying, and packed with flavor!

Ingredients

• 1 lb (450g) fusilli pasta

• 1 (15-oz) can chickpeas, drained and rinsed

• 1 pint cherry tomatoes, halved

• 1 cup mini sweet peppers, thinly sliced

• ¾ cup sliced pepperoncini peppers

• ¾ cup pitted Kalamata olives, halved

• 1 cup grated Parmesan cheese

• ¾ cup small cubes of provolone or mozzarella cheese

• 2-3 cups fresh baby spinach, roughly chopped

For the Dressing:

• ½ cup extra-virgin olive oil

• ¼ cup red wine vinegar

• 2 tbsp pepperoncini brine (from the jar) or fresh lemon juice

• 3 tbsp minced shallots

• 2 garlic cloves, minced

• 2 tsp dried oregano

• 2 tsp dried parsley

• ¾ tsp kosher salt

• ½ tsp black pepper

Directions

1. Cook the Pasta: In a large pot of generously salted water, cook the pasta until al dente. Drain, rinse with cold water, and set aside.

2. Prepare the Dressing: In a large bowl, combine the olive oil, red wine vinegar, pepperoncini brine (or lemon juice), shallots, garlic, oregano, parsley, salt, and black pepper. Whisk well, and let it sit while preparing the salad.

3. Assemble the Salad: In a large mixing bowl, combine the cooked pasta, chickpeas, tomatoes, mini sweet peppers, spinach, pepperoncini peppers, Kalamata olives, Parmesan, and provolone.

4. Dress the Salad: Pour the dressing over the pasta mixture and toss until everything is well-coated. Taste and adjust seasoning if necessary.

5. Refrigerate and Serve: Refrigerate the salad for at least 1 to 2 hours before serving to allow the flavors to meld together. Serve chilled or at room temperature.

Nutritional Value (Approximate per serving)

• Calories: 370 kcal

• Carbohydrates: 47g

• Protein: 11g

• Fat: 18g

  • Saturated Fat: 2g

• Sodium: 810mg

• Fiber: 3g

• Sugar: 3g