Description
A vibrant and satisfying Italian Pasta Salad featuring fusilli pasta, fresh vegetables, and a tangy dressing, perfect for summer gatherings.
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: Bring a large pot of salted water to a boil. Add the fusilli pasta and cook until al dente, roughly 8-10 minutes. Drain and rinse with cold water.
- Prepare the dressing: In a large bowl, whisk together olive oil, red wine vinegar, pepperoncini brine, shallots, garlic, oregano, parsley, salt, and pepper.
- Combine the ingredients: In a large bowl, toss together the cooled pasta, chickpeas, cherry tomatoes, sweet peppers, spinach, pepperoncini, olives, Parmesan, and cubed cheese.
- Dress your salad: Pour the dressing over the salad and toss gently to coat.
- Chill: Cover and refrigerate for at least 1-2 hours before serving.
Notes
Make-ahead tip: This salad is even better when made a day in advance. Customize by adding your favorite vegetables.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg
Keywords: Italian, pasta salad, summer salad, vegetarian, healthy recipe, party dish