Italian Pasta Salad Recipe

Introduction

This Italian Pasta Salad is a colorful, flavorful dish perfect for picnics, potlucks, or a light meal. Packed with fresh vegetables, cheeses, and a tangy homemade dressing, it’s a satisfying and easy-to-make recipe that everyone will enjoy.

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

1. Step 1: Cook the fusilli pasta in a large pot of generously salted water until al dente. Drain and rinse the pasta with cold water to stop the cooking process, then set aside.
2. 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 liquid measuring cup or bowl. Let the dressing sit while you prepare the salad.
3. Step 3: In a large bowl, combine the drained pasta, chickpeas, halved cherry tomatoes, sliced mini sweet peppers, chopped baby spinach, pepperoncini peppers, kalamata olives, grated Parmesan, and cubed provolone or mozzarella.
4. Step 4: Pour the dressing over the salad ingredients and toss well to ensure everything is evenly coated.
5. Step 5: Refrigerate the pasta salad for at least 1 to 2 hours before serving to allow the flavors to meld.

Tips & Variations

• For extra freshness, add chopped fresh basil or parsley just before serving.
• Substitute provolone with mozzarella for a milder cheese flavor.
• Use gluten-free pasta if you need a gluten-free version.
• Add grilled chicken or salami for a protein boost.
• If you prefer a spicier salad, increase the amount of pepperoncini peppers or add a pinch of crushed red pepper flakes to the dressing.

Storage

Store leftover pasta salad in an airtight container in the refrigerator for up to 3 days. When serving leftovers, add a drizzle of olive oil to help rehydrate the pasta. This salad tastes great served chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pasta salad ahead of time?

Yes, it’s best to prepare the salad a few hours ahead or even the night before to allow the flavors to develop. Just keep it refrigerated until ready to serve.

What can I use instead of pepperoncini brine?

If you don’t have pepperoncini brine, fresh lemon juice is a good substitute to add acidity and brightness to the dressing.

Italian Pasta Salad Recipe

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4.4 from 575 reviews

A refreshing and flavorful Italian pasta salad packed with fusilli pasta, chickpeas, fresh vegetables, pepperoni peppers, olives, and a zesty homemade Italian dressing. Perfect for a light lunch or a side dish at gatherings, this salad combines hearty ingredients with vibrant flavors and a tangy, herb-infused dressing.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: 8 servings (approx. 1.5 cups per serving) 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

Italian 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 Pasta: Cook the fusilli pasta in a large pot of generously salted boiling water until al dente, which usually takes about 8-10 minutes. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and cool it down. Set the pasta aside.
2. Prepare Dressing: In a large measuring cup or bowl, combine 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. Whisk the ingredients thoroughly until well blended. Let the dressing sit to allow the flavors to meld while you prepare the rest of the salad ingredients.
3. Combine Salad Ingredients: In a large bowl, combine the cooked and cooled fusilli pasta, drained and rinsed chickpeas, halved cherry tomatoes, thinly sliced mini sweet peppers, roughly chopped fresh baby spinach, sliced pepperoncini peppers, halved kalamata olives, grated Parmesan cheese, and cubed provolone or mozzarella cheese.
4. Toss with Dressing: Pour the prepared Italian dressing over the combined salad ingredients. Toss everything together thoroughly so that all components are coated evenly with the dressing.
5. Chill and Serve: Cover the salad and refrigerate it for at least 1 to 2 hours before serving to allow the flavors to fully develop and the salad to become nicely chilled. Serve cold or at room temperature.

Notes

• Refrigerate leftover pasta salad for up to 3 days.
• Add a drizzle of olive oil when enjoying leftovers to help rehydrate the noodles.
• Leftovers can be enjoyed chilled or closer to room temperature.

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