Italian Pasta Salad Recipe
This vibrant Italian Pasta Salad combines al dente fusilli pasta with a colorful mix of fresh vegetables, tangy pepperoncini, olives, and plenty of cheese, all tossed in a zesty homemade Italian dressing. Perfect for a refreshing side dish or a light meal, it’s easy to prepare ahead and bursting with Mediterranean flavors.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 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 the pasta: Bring a large pot of generously salted water to a boil. Add the fusilli pasta and cook until al dente, about 10-12 minutes depending on package instructions. Drain the pasta and rinse it under cold water to stop the cooking process and cool it for the salad. Set aside.
- Prepare the Italian dressing: In a large liquid measuring cup or bowl, whisk together 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. Allow the dressing to sit while you prep the rest of the ingredients to let the flavors meld.
- Combine the salad ingredients: In a large bowl, mix the drained and cooled pasta, rinsed chickpeas, halved cherry tomatoes, thinly sliced mini sweet peppers, roughly chopped baby spinach, sliced pepperoncini peppers, halved kalamata olives, grated Parmesan cheese, and cubed provolone or mozzarella cheese. Pour the prepared Italian dressing over the salad and toss thoroughly to combine all ingredients well.
- Chill and serve: Cover the pasta salad with plastic wrap or transfer it to an airtight container. Refrigerate for at least 1 to 2 hours before serving to allow the flavors to develop and the salad to chill properly. Toss again before serving for best flavor distribution.
Notes
- For the best flavor, allow the pasta salad to chill at least 1-2 hours, or overnight if possible.
- Feel free to swap in fresh mozzarella pearls instead of cubed provolone for a creamier texture.
- Adjust the amount of pepperoncini brine or lemon juice in the dressing to your preferred tanginess.
- This salad keeps well for up to 3 days refrigerated, making it a great make-ahead dish.
- To make it gluten-free, use gluten-free pasta instead of regular fusilli.
Keywords: Italian pasta salad, cold pasta salad, Mediterranean salad, easy pasta salad recipe, vegetarian pasta salad
Find it online: https://dailysimplerecipe.com/italian-pasta-salad-recipe/
