Italian Pasta Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://biteandenjoy.com/italian-pasta-salad-recipe/
