Name: Italian Pasta Salad Recipe
Prep time: 15 min
Cook time: 11 min
Total time: 1 h 30 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 (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, flavorful dish perfect for warm weather gatherings or a quick, satisfying meal. Packed with fresh vegetables, tangy olives, and a zesty homemade dressing, it balances hearty and bright flavors delightfully.

A colorful pasta salad is shown in a round wooden bowl, filled with spiral pasta as the main layer that is coated lightly in dressing. Mixed throughout are bright red and orange cherry tomato halves, vibrant green spinach leaves, light beige chickpeas, dark purple olive halves, and small cubes of white cheese. Thin slices of yellow and red bell peppers add pops of color. The salad is topped with finely chopped herbs and a sprinkle of grated cheese, giving a slightly textured finish. Two wooden salad spoons rest inside the bowl on a white marbled surface. 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 the fusilli pasta in a large pot of generously salted water until al dente. Drain the pasta, rinse with cold water to stop the cooking, and set aside.
Step 2: Prepare the Italian dressing by whisking together the 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. Let the dressing sit while you prepare the vegetables.
Step 3: In a large bowl, combine the drained pasta, chickpeas, halved cherry tomatoes, sliced mini sweet peppers, roughly chopped baby spinach, sliced pepperoncini peppers, halved kalamata olives, grated Parmesan, and cubed provolone or mozzarella cheese.
Step 4: Pour the dressing over the pasta mixture and toss well to coat all ingredients evenly.
Step 5: Refrigerate the salad for at least 1 to 2 hours before serving to allow flavors to meld.

Tips & Variations

For a gluten-free option, substitute fusilli pasta with your favorite gluten-free pasta.
Add fresh herbs like basil or parsley for extra brightness.
Include sliced cucumbers or artichoke hearts for more texture and flavor variety.
Use fresh lemon juice instead of pepperoncini brine if you prefer a milder tang.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. It’s best served cold or at room temperature. If the salad thickens after refrigeration, toss it gently and add a splash of olive oil or vinegar before serving to refresh the flavors.

How to Serve

A large wooden bowl holds a colorful pasta salad featuring a mix of short spiral pasta in a creamy off-white tone as the base layer, scattered with light beige chickpeas. On top, there are bright red cherry tomato halves, some with seeds visible, mixed with dark purple olives sliced in halves, and small cubes of white cheese. Green spinach leaves and light green pepper ring slices add a fresh touch, while thin slices of orange and red bell peppers contribute vibrant pops of color. The entire salad is lightly sprinkled with finely grated white cheese and chopped herbs and seasonings, giving it a textured and lively appearance. Two wooden serving spoons are placed inside the bowl ready to serve, and the scene is set on a subtle white marbled surface. 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 being made a few hours ahead or even the night before to allow the flavors to develop fully.

Can I use a different type of pasta?

Absolutely! While fusilli works well to hold the dressing, rotini, penne, or farfalle are all great alternatives.