Italian Pasta Salad
Fresh and vibrant pasta salad with fusilli, chickpeas, colorful vegetables, and homemade zesty Italian dressing. Perfect for summer gatherings and make-ahead meals.
Ingredients
- Pasta Salad
- 1 lb fusilli pasta
- 1 15-oz. can chickpeas, drained and rinsed
- 1 pint cherry tomatoes halved
- 1 cup mini sweet peppers thinly sliced
- 3/4 cup pepperoncini peppers sliced
- 3/4 cup kalamata olives pitted and halved
- 1 cup Parmesan cheese grated
- 3/4 cup provolone or mozzarella cheese small cubed
- 2-3 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 or fresh lemon juice
- 3 Tbsp shallots minced
- 2 garlic cloves minced
- 2 tsp dried oregano
- 2 tsp dried parsley
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
Instructions
- Cook the Pasta
- Bring a large pot of generously salted water to a rolling boil. The water should taste like seawater.
- Add fusilli pasta and cook according to package directions until al dente, about 10-12 minutes.
- Drain pasta well in a colander without rinsing. Transfer to a large mixing bowl and let cool slightly.
- Prepare the Italian Dressing
- While pasta cooks, combine olive oil, red wine vinegar, and pepperoncini brine in a medium bowl. Whisk until emulsified.
- Add minced shallots, garlic, dried oregano, dried parsley, salt, and black pepper. Whisk vigorously for 30 seconds.
- Set dressing aside at room temperature to let herbs bloom for at least 10 minutes.
- Prep Vegetables and Cheese
- Drain and rinse chickpeas thoroughly.
- Halve cherry tomatoes. Thinly slice mini sweet peppers into rings.
- Slice pepperoncini peppers. Halve kalamata olives if whole.
- Grate Parmesan cheese. Cube provolone or mozzarella into small, bite-sized pieces.
- Roughly chop baby spinach into smaller pieces.
- Combine and Chill
- Add all prepared vegetables, chickpeas, olives, both cheeses, and chopped spinach to the bowl with pasta.
- Give dressing a final whisk, then pour over pasta mixture.
- Toss thoroughly using two large spoons or salad tongs until everything is well-coated with dressing.
- Taste and adjust seasonings as needed (add more salt, pepper, or vinegar to preference).
- Cover tightly with plastic wrap or transfer to an airtight container.
- Refrigerate for at least 1-2 hours before serving to allow flavors to meld.
Notes
Make-Ahead Tips:
This salad tastes best when made 2 hours to overnight in advance.
Reserve 1/4 of the dressing if making the night before, then add just before serving to refresh. Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Let sit at room temperature 15-20 minutes before serving leftovers.
Drizzle with fresh olive oil to rehydrate if needed.
Not freezer-friendly. Variations: Add cubed salami, pepperoni, or grilled chicken for extra protein.
Make it spicy with 1/4 tsp red pepper flakes or Calabrian chili paste.
Swap vegetables: try cucumber, artichoke hearts, or sun-dried tomatoes.
Make it gluten-free using brown rice pasta.
Change cheese: use fresh mozzarella, feta, or Asiago. Pro Tips: Cook pasta in heavily salted water—this is your only chance to season the noodles.
Don't rinse pasta after draining; the starch helps dressing adhere.
Dress pasta while slightly warm for better absorption.
Reserve 1 cup pasta water before draining; use to loosen salad if needed.
Chop spinach small so it blends throughout without being obvious.
Reserve 1/4 of the dressing if making the night before, then add just before serving to refresh. Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Let sit at room temperature 15-20 minutes before serving leftovers.
Drizzle with fresh olive oil to rehydrate if needed.
Not freezer-friendly. Variations: Add cubed salami, pepperoni, or grilled chicken for extra protein.
Make it spicy with 1/4 tsp red pepper flakes or Calabrian chili paste.
Swap vegetables: try cucumber, artichoke hearts, or sun-dried tomatoes.
Make it gluten-free using brown rice pasta.
Change cheese: use fresh mozzarella, feta, or Asiago. Pro Tips: Cook pasta in heavily salted water—this is your only chance to season the noodles.
Don't rinse pasta after draining; the starch helps dressing adhere.
Dress pasta while slightly warm for better absorption.
Reserve 1 cup pasta water before draining; use to loosen salad if needed.
Chop spinach small so it blends throughout without being obvious.