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Italian Pasta Salad Recipe

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★★★★★

4.7 from 70 reviews

This vibrant Italian Pasta Salad combines al dente fusilli pasta with a colorful medley of chickpeas, cherry tomatoes, mini sweet peppers, pepperoncini, olives, fresh spinach, and a blend of Parmesan and provolone cheeses. Tossed in a tangy homemade Italian dressing featuring red wine vinegar, pepperoncini brine, herbs, and garlic, this salad is perfect as a refreshing side dish or a light main course, best served chilled after marinating to let flavors meld.

Ingredients

Scale

Pasta Salad

  • 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

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

  1. Cook the pasta: Bring a large pot of generously salted water to a boil. Add the fusilli pasta and cook until al dente, about 9-11 minutes. Drain the pasta and rinse it thoroughly with cold water to stop the cooking process and cool it down. Set aside.
  2. Prepare the Italian dressing: In a large liquid measuring cup or bowl, combine the extra-virgin olive oil, red wine vinegar, pepperoncini brine (or lemon juice), minced shallots, minced garlic, dried oregano, dried parsley, kosher salt, and black pepper. Whisk these ingredients vigorously to emulsify and blend the flavors. Let the dressing sit while you prepare the other salad components, allowing the flavors to meld.
  3. Combine the salad ingredients: In a large bowl, add the drained and cooled fusilli pasta, chickpeas, halved cherry tomatoes, thinly sliced mini sweet peppers, roughly chopped baby spinach, sliced pepperoncini peppers, halved kalamata olives, grated Parmesan cheese, and small cubed provolone or mozzarella cheese.
  4. Toss with dressing and chill: Pour the prepared Italian dressing over the salad ingredients. Toss thoroughly to ensure all components are evenly coated with the dressing. Cover the bowl and refrigerate the pasta salad for at least 1 to 2 hours before serving to enhance the flavors and serve chilled.

Notes

  • You can substitute provolone cheese with mozzarella or even a sharp cheddar if preferred.
  • For a vegan version, omit the cheeses and consider adding additional vegetables or vegan cheese alternatives.
  • The pasta salad can be prepared up to a day in advance and stored in the refrigerator to deepen the flavors.
  • Adjust the salt and pepper in the dressing to your taste, especially if using salted cheeses.
  • Add fresh herbs like basil or parsley for an extra burst of flavor if desired.

Keywords: Italian pasta salad, fusilli pasta salad, cold pasta salad, vegetarian pasta salad, summer salad, Italian dressing, chickpea pasta salad

Find it online: https://todayfoodrecipe.com/italian-pasta-salad-recipe/