Name: Italian Pasta Salad Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 1 h 30 min
Cuisine: Italian
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

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Introduction

This Italian Pasta Salad is a vibrant and flavorful dish perfect for picnics, potlucks, or a light dinner. Packed with colorful vegetables, tender pasta, and a zesty Italian dressing, it’s both refreshing and satisfying.

A bright, fresh pasta salad sits in a wooden bowl on a white marbled surface, filled with three layers of tightly curled, pale yellow rotini pasta mixed evenly with deep green spinach leaves and small, round, red cherry tomato halves. Scattered throughout are firm, cream-colored chickpeas, dark purple Kalamata olives, and chunks of pale white cheese. The salad is speckled with green herbs and a light dusting of grated white cheese, giving a textured top layer. Two wooden spoons are partially inserted on opposite sides, ready to serve. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Cook the fusilli pasta in a large pot of generously salted water until al dente. Drain and rinse with cold water to stop the cooking process, then set aside.
Step 2: While the pasta cooks, prepare the Italian dressing. In a large bowl or liquid measuring cup, whisk together olive oil, red wine vinegar, pepperoncini brine (or lemon juice), minced shallots, garlic, dried oregano, dried parsley, kosher salt, and black pepper. Let the dressing sit to allow flavors to meld.
Step 3: In a large mixing bowl, combine the drained pasta, chickpeas, halved cherry tomatoes, sliced mini sweet peppers, roughly chopped baby spinach, sliced pepperoncini peppers, halved kalamata olives, grated Parmesan, and cubed provolone or mozzarella cheese.
Step 4: Pour the prepared Italian dressing over the salad ingredients and toss thoroughly to coat everything evenly.
Step 5: Cover and refrigerate the pasta salad for at least 1 to 2 hours before serving to let the flavors blend and chill the dish.

Tips & Variations

Use fresh lemon juice instead of pepperoncini brine for a lighter, citrusy twist.
Add freshly chopped basil or oregano for extra herb flavor.
For a vegan version, omit the cheeses or substitute with vegan cheese alternatives.
Feel free to swap fusilli for rotini, penne, or your favorite pasta shape.
Include diced cucumbers or red onions for added crunch.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed chilled but can be brought to room temperature before serving if preferred. Toss gently before serving to redistribute the dressing.

How to Serve

The image shows a wooden bowl filled with a colorful pasta salad made of spiral rotini pasta, halved cherry tomatoes in red and orange, dark purple olives, small cubes of white cheese, green spinach leaves, chickpeas, and slices of yellow and green peppers. The ingredients mix well, with the pasta providing a light beige color as the base, while the bright vegetables and greens add fresh, vibrant splashes of color throughout. The salad is sprinkled with a light dusting of grated cheese or herbs on top. Two wooden spoons rest inside the bowl, and the bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pasta salad ahead of time?

Yes, making it a few hours or even a day ahead allows the flavors to develop fully. Just keep it refrigerated until ready to serve.

What can I use if I don’t have pepperoncini peppers?

You can substitute mild banana peppers or omit them entirely. A splash of extra vinegar or a pinch of red pepper flakes can also help add tanginess and a bit of heat.