Italian Pasta Salad Recipe
This Italian Pasta Salad is a vibrant and flavorful dish combining fusilli pasta with a medley of fresh vegetables, olives, cheeses, and a tangy homemade Italian dressing. Perfect for picnics, potlucks, or a light meal, this recipe is easy to prepare, served chilled, and packed with Mediterranean flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes plus chilling time
- Yield: 8 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
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 according to package instructions, usually around 9-11 minutes. Drain the pasta and rinse under cold running water to stop the cooking process and cool it down. Set aside.
- Prepare the dressing: In a large liquid measuring cup or bowl, whisk together 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 until well combined. Allow the dressing to sit and meld while you prepare the remaining ingredients.
- Combine the salad components: In a large mixing bowl, combine the drained and cooled fusilli pasta, rinsed chickpeas, halved cherry tomatoes, thinly sliced mini sweet peppers, roughly chopped baby spinach, sliced pepperoncini peppers, halved kalamata olives, grated Parmesan cheese, and cubed provolone or mozzarella cheese.
- Toss with dressing: Pour the prepared Italian dressing over the pasta and vegetable mixture. Toss gently but thoroughly to ensure all ingredients are evenly coated with the dressing.
- Chill before serving: Cover the salad and refrigerate it for at least 1 to 2 hours to allow the flavors to meld and the salad to chill. Serve cold or at room temperature.
Notes
- For best flavor, prepare the salad a few hours ahead or the night before serving.
- You can substitute provolone with mozzarella or omit cheese to make it vegetarian.
- Add fresh herbs like basil or parsley for an extra burst of freshness.
- If you prefer a spicier salad, add some red pepper flakes to the dressing.
- Store leftovers covered in the refrigerator for up to 3 days.
Keywords: Italian Pasta Salad, Fusilli Pasta Salad, Italian Dressing Salad, Vegetarian Pasta Salad, Picnic Salad, Chickpea Pasta Salad
Find it online: https://annakocht.com/italian-pasta-salad-recipe/
