Ingredients
Scale
- 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 sliced pepperoncini peppers
- 3/4 cup kalamata olives, halved
- 2 to 3 cups fresh baby spinach, roughly chopped
- 1 cup grated Parmesan cheese
- 3/4 cup cubed provolone or mozzarella cheese
- 1/2 cup extra-virgin olive oil
- 1/4 cup apple 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
- Cook the fusilli pasta in salted water until al dente, then drain and rinse under cold water.
- In a bowl, whisk together olive oil, apple vinegar, pepperoncini brine or lemon juice, minced shallots, garlic, oregano, parsley, salt, and black pepper to create the dressing.
- In a large bowl, combine pasta with chickpeas, cherry tomatoes, sweet peppers, spinach leaves, pepperoncini peppers, olives, Parmesan cheese, and cubed cheese.
- Pour the dressing over the salad mixture and toss gently to coat evenly.
- Refrigerate for at least 1 to 2 hours before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 310
- Sugar: 4g
- Sodium: 540mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 20mg