Italian Pasta Salad – A Vibrant, Tangy, Make-Ahead Crowd-Pleaser
Italian Pasta Salad – a vibrant, crowd-pleasing pasta salad loaded with chickpeas, cherry tomatoes, peppers, olives, spinach, and two kinds of cheese, all tossed in a zesty homemade Italian dressing. Perfect for picnics, potlucks, and summer gatherings!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8-10 servings
- Category: Salad, Side Dish
- Method: No-Cook, Boil
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
- 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 pasta in a large pot of generously salted water until al dente. Drain, rinse with cold water, and set aside.
- Meanwhile, 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. Let sit while you slice and dice veggies for pasta salad.
- In a large bowl, combine drained pasta, chickpeas, tomatoes, bell peppers, spinach, pepperoncini peppers, olives, Parmesan, and provolone.
- Pour dressing overtop and toss well to combine.
- Refrigerate for at least 1 to 2 hours before serving.
Notes
- Make ahead – this pasta salad tastes even better the next day as flavors meld together!
- Store in an airtight container in the refrigerator for up to 3-4 days.
- Add grilled chicken, salami, or tuna for extra protein.
- For a vegetarian version, ensure Parmesan is made with vegetarian rennet.
- Let sit at room temperature for 15-20 minutes before serving if refrigerated overnight.