Name: Italian Pasta Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: PT-491676H43M5S
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; 2 to 3 cups fresh baby spinach, roughly chopped; 1 cup grated Parmesan cheese; 3/4 cup small cubed provolone or mozzarella cheese; 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

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Introduction

This Italian Pasta Salad is a vibrant and flavorful dish perfect for picnics, potlucks, or a refreshing weeknight meal. Packed with fresh vegetables, cheeses, and a tangy homemade dressing, it combines classic Mediterranean ingredients for a satisfying and colorful salad.

A large wooden bowl filled with a colorful pasta salad is shown from above. The salad has a base of pale yellow rotini pasta mixed with bright red cherry tomato halves scattered evenly throughout. Chunks of white cheese cubes are visible among deep purple Kalamata olives and beige chickpeas, creating a varied texture. Green spinach leaves and slices of light green pepper rings add fresh color contrast, while finely chopped herbs and a light sprinkling of grated cheese or seasoning cover the top, creating a slightly grainy layer. The bowl is set on a white marbled background, and part of a white cloth is seen in the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

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 (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

Step 1: Cook fusilli pasta in a large pot of generously salted water until al dente. Drain the pasta, rinse it under cold water, and set aside to cool.
Step 2: While the pasta cooks, prepare the dressing by whisking together olive oil, red wine vinegar, pepperoncini brine or lemon juice, minced shallots, garlic, dried oregano, dried parsley, kosher salt, and black pepper in a large measuring cup or bowl. Set aside to let the flavors meld.
Step 3: In a large bowl, combine the drained pasta, chickpeas, halved cherry tomatoes, sliced mini sweet peppers, chopped baby spinach, sliced pepperoncini peppers, halved kalamata olives, grated Parmesan, and cubed provolone or mozzarella.
Step 4: Pour the dressing over the salad ingredients and toss everything well to coat evenly.
Step 5: Refrigerate the pasta salad for at least 1 to 2 hours before serving to allow the flavors to blend and the salad to chill.

Tips & Variations

Use rotini or penne pasta if fusilli is unavailable; any short pasta with ridges works well to hold the dressing.
For a vegetarian version, omit the cheese or substitute with vegan cheese alternatives.
Add fresh herbs like basil or parsley for extra brightness.
If you prefer less tang, reduce the amount of pepperoncini brine or substitute with fresh lemon juice.

Storage

Store leftover Italian Pasta Salad in an airtight container in the refrigerator for up to 3 days. Toss gently before serving again. It is best enjoyed chilled but can be brought to room temperature if preferred. Avoid freezing, as the fresh vegetables and cheese may lose texture.

How to Serve

The image shows a wooden bowl filled with layered pasta salad. The bottom layer is spiral-shaped rotini pasta in a pale yellow color, mixed with pale beige chickpeas. On top of this are halved cherry tomatoes in red and orange, green spinach leaves, cubes of white cheese, and dark purple olives. The salad is sprinkled with finely chopped herbs and a light dusting of grated cheese, adding some white and green textures on top. A wooden spoon is partially inside the bowl on the right side. The bowl is set on a surface with a white marbled texture, with a glass of golden liquid and a dark olive oil bottle placed nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pasta salad ahead of time?

Yes, this salad benefits from resting in the fridge for 1 to 2 hours to allow the flavors to meld. It can be made up to a day in advance for convenience.

Can I use fresh lemon juice instead of pepperoncini brine?

Absolutely. Fresh lemon juice makes a great substitute, offering bright acidity if you don’t have pepperoncini brine on hand.