Description
This Italian Pasta Salad brings bright Mediterranean flavors to any meal. It features hearty chickpeas, fresh vegetables, and a zesty homemade dressing. Perfect for gatherings, weeknight dinners, or meal prep, this vegetarian salad is satisfying and refreshing.
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
- 3/4 cup cubed provolone or mozzarella cheese
- 2 to 3 cups fresh baby spinach, roughly chopped
- For the Italian Dressing:
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 2 Tbsp. pepperoncini brine or 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 in a large pot of salted water until al dente.
- Drain, rinse with cold water, and set aside.
- In a bowl, whisk together all dressing ingredients. Let it sit while prepping the vegetables.
- In a large mixing bowl, combine cooked pasta, chickpeas, cherry tomatoes, sweet peppers, pepperoncini, olives, cheeses, and spinach.
- Pour the dressing over the Italian pasta salad and toss thoroughly.
- Cover and refrigerate for 1–2 hours before serving for best flavor.
Notes
- This Italian pasta salad is vegetarian.
- It can be made gluten-free by using gluten-free pasta.
- The salad tastes even better when made ahead, allowing the flavors to meld.
- Customize with your favorite vegetables or cheeses.
- Serve chilled or at room temperature.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Salads
- Method: Mixing and Chilling
- Cuisine: Italian
Nutrition
- Serving Size: 1/8 of salad
- Calories: 370 kcal