Description
A vibrant and flavorful Italian Pasta Salad packed with fresh veggies, beans, and cheese, perfect for summer gatherings and potlucks.
Ingredients
Scale
- 1 lb. fusilli pasta
- 1 (15-oz.) can chickpeas, drained and rinsed
- 1 pint cherry tomatoes, halved
- 1 cup thinly sliced mini sweet peppers
- 3/4 cup sliced pepperoncini peppers
- 3/4 cup pitted kalamata olives, halved
- 1 cup grated Parmesan cheese
- 3/4 cup small cubed provolone or mozzarella cheese
- 2 to 3 cups fresh baby spinach, roughly chopped
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 2 Tbsp. pepperoncini brine (or fresh lemon juice)
- 3 Tbsp. minced shallots
- 2 garlic cloves, minced
- 2 tsp. dried oregano
- 2 tsp. dried parsley
- 3/4 tsp. kosher salt
- 1/2 tsp. black pepper
Instructions
- Cook the Pasta: Start by boiling a large pot of salted water. Add in your fusilli pasta and cook until al dente, about 8-10 minutes. Save a cup of pasta water before draining!
- Prepare the Veggies: Chop the cherry tomatoes, slice the mini peppers, and rinse the chickpeas.
- Make The Dressing: Whisk together olive oil, red wine vinegar, pepperoncini brine or lemon juice, shallots, garlic, oregano, parsley, salt, and pepper until well combined.
- Toss It All Together: In a large bowl, combine the cooked pasta, chickpeas, cherry tomatoes, mini peppers, pepperoncini, olives, cheeses, and spinach, then drizzle with dressing.
- Get Mixing: Gently toss everything together with tongs or spoons.
- Let It Chill: Cover and refrigerate for at least 30 minutes for flavors to meld.
- Serve It Up: Toss again, check seasoning, and serve in a large bowl with fresh herbs on top.
Notes
This salad can be made ahead of time and tastes even better after sitting for a while. Hold off on adding spinach until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Chilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg
Keywords: Italian Pasta Salad, Summer Salad, Picnic Food, Vibrant Salad, Quick Recipes