Name: Italian Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Cuisine: Italian
Ingredients: 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

Italian Pasta Salad

Print Recipe

A vibrant and hearty pasta salad, perfect for summer gatherings with family and friends.

Author: ninabellamy
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Salad
Method: Chilling
Cuisine: Italian
Diet: Vegetarian

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 the fusilli pasta and cook according to package instructions, about 8-10 minutes until al dente.
Prep the Ingredients: Chop up the veggies and cheese. Slice the cherry tomatoes, mini sweet peppers, and kalamata olives; cube the provolone or mozzarella.
Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, pepperoncini brine, minced shallots, garlic, oregano, parsley, salt, and pepper until well combined.
Combine the Pasta and Ingredients: Once cooked, drain and rinse the pasta under cold water. In a large bowl, mix the cooled pasta, chickpeas, cherry tomatoes, sweet peppers, pepperoncini, olives, Parmesan, diced cheese, and spinach.
Dress the Salad: Pour dressing over the pasta mixture and gently toss to coat everything.
Chill Before Serving: Cover and let chill in the fridge for at least 30 minutes for the flavors to meld together.
Serve in colorful bowls, garnishing with black pepper or herbs. Enjoy!

Notes

Salad tastes even better the next day. Keep refrigerated. For a more complex flavor, chill overnight.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 6g
Sodium: 400mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 5g
Protein: 12g
Cholesterol: 30mg

Keywords: Italian, Pasta Salad, Salad Recipes, Summer Recipes, Vegetarian

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