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Ultimate Italian Pasta Salad

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A delightful and vibrant pasta salad that embodies the flavors of Italian cuisine, perfect for gatherings or a cozy meal at home.

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

  1. Cook the pasta by boiling a large pot of salted water. Add fusilli and cook until al dente, about 8-10 minutes. Reserve a cup of pasta water before draining.
  2. Prep the vegetables and cheese by slicing cherry tomatoes, sweet peppers, and olives. Mince garlic and shallots, and chop spinach.
  3. Make the dressing in a small bowl by whisking together olive oil, red wine vinegar, pepperoncini brine, garlic, shallots, oregano, parsley, salt, and pepper. Adjust flavors as needed.
  4. Combine cooked pasta (cooled slightly), chickpeas, cherry tomatoes, sweet peppers, pepperoncini, olives, spinach, and both cheeses in a large mixing bowl.
  5. Dress the salad by pouring the dressing over the pasta mixture and tossing gently until well combined.
  6. Chill (optional) for at least 30 minutes in the refrigerator for best flavor.

Notes

This pasta salad can be made ahead of time. Hold off on adding fresh ingredients like spinach until just before serving.

Nutrition

Keywords: pasta salad, Italian salad, vegetarian pasta dish, summer salad, chickpeas

Find it online: https://rusticflavor.com/italian-pasta-salad/

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