Description
This vibrant Italian Pasta Salad combines al dente fusilli with a colorful medley of fresh vegetables, creamy cheeses, and a tangy homemade Italian dressing. Perfectly chilled and bursting with flavors like pepperoncini, kalamata olives, and fresh spinach, this salad is an ideal make-ahead dish for picnics, potlucks, or light meals.
Ingredients
Pasta and Vegetables
- 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
- 2 to 3 cups fresh baby spinach, roughly chopped
Cheeses
- 1 cup grated Parmesan cheese
- 3/4 cup small cubed provolone or mozzarella cheese
Dressing
- 1/2 cup extra-virgin olive oil
- 1/4 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
- 3/4 tsp. kosher salt
- 1/2 tsp. black pepper
Instructions
- Cook the Pasta: Bring a large pot of generously salted water to a boil. Add the fusilli pasta and cook until al dente, about 10-12 minutes. Drain the pasta and rinse under cold water to cool it down and stop the cooking process. Set aside to drain completely.
- Prepare the Dressing: In a large liquid measuring cup or bowl, combine the extra-virgin olive oil, red wine vinegar, pepperoncini brine (or fresh lemon juice), minced shallots, minced garlic, dried oregano, dried parsley, kosher salt, and black pepper. Whisk thoroughly until the dressing emulsifies and is well blended. Let the dressing sit while you prepare the rest of the salad ingredients so the flavors meld.
- Combine the Salad Ingredients: In a large mixing bowl, add the drained pasta, rinsed chickpeas, halved cherry tomatoes, thinly sliced mini sweet peppers, chopped baby spinach, sliced pepperoncini peppers, halved kalamata olives, grated Parmesan cheese, and cubed provolone or mozzarella cheese. Pour the prepared dressing over the salad ingredients.
- Toss and Chill: Toss the salad gently but thoroughly to evenly coat all the ingredients with the dressing. Cover the bowl and refrigerate the pasta salad for at least 1 to 2 hours prior to serving to allow flavors to develop and the salad to chill.
Notes
- For a tangier dressing, increase the amount of pepperoncini brine or add a splash of lemon juice.
- This salad can be made a day ahead; just toss again before serving.
- Feel free to add fresh basil or oregano leaves for an extra herbaceous note.
- Use gluten-free pasta if you require a gluten-free version.
- If you prefer a creamier texture, add a dollop of mayonnaise or Greek yogurt to the dressing.
