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Pasta Salad

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A vibrant Pasta Salad bursting with fresh ingredients, perfect for gatherings and healthy meals.

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 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 (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 pasta in a large pot of generously salted water until al dente.
  2. Drain, rinse with cold water, and set aside.
  3. Prepare Italian Dressing by combining olive oil, vinegar, pepperoncini brine, shallots, garlic, oregano, parsley, salt, and black pepper in a large liquid measuring cup or bowl; whisk well.
  4. Let sit while you slice and dice veggies for the pasta salad.
  5. Combine drained pasta, chickpeas, tomatoes, bell peppers, spinach, pepperoncini peppers, olives, Parmesan, and provolone in a large bowl.
  6. Pour dressing over top and toss well to combine.
  7. Refrigerate for at least 1 to 2 hours before serving.

Notes

For best flavor, use fresh ingredients and allow the salad to chill before serving.

Nutrition

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