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Italian Pasta Salad

Italian Pasta Salad
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If you’re searching for a vibrant and satisfying dish that brightens up any gathering, this Italian Pasta Salad is your answer. Bursting with fresh vegetables, hearty chickpeas, and a tangy homemade dressing, it’s perfect for summer picnics or family barbecues. The beauty of this recipe lies in its versatility; it’s equally ideal for busy weeknights or festive occasions. Prepare it ahead of time, let the flavors meld together, and you’ll have a crowd-pleaser ready to impress.

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
  • 2 to 3 cups fresh baby spinach, roughly chopped
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup apple cider 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

  1. Cook fusilli pasta in salted boiling water until al dente. Drain and rinse under cold water.
  2. In a bowl, whisk together olive oil, apple cider vinegar, pepperoncini brine (or lemon juice), shallots, garlic, oregano, parsley, salt, and pepper.
  3. In a large mixing bowl, combine cooled pasta with chickpeas, cherry tomatoes, mini sweet peppers, spinach, pepperoncini peppers, kalamata olives, and Parmesan cheese. Pour dressing over the mixture and toss gently until well combined.
  4. Refrigerate for at least 1 to 2 hours before serving to enhance flavors.

Nutrition

Find it online: https://www.simpledailyeats.com/italian-pasta-salad/