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Italian Pasta Salad

Italian Pasta Salad
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Looking for a vibrant dish that captures the essence of summer? This Italian Pasta Salad is your go-to recipe! Packed with colorful vegetables, protein-rich chickpeas, and a zesty homemade dressing, it’s both nutritious and flavorful. Ideal for busy weeknights or family gatherings, this salad can be prepared in just 45 minutes and served as a side or light main course. Whether you’re headed to a picnic or hosting a barbecue, this pasta salad will impress your guests and have them asking for the recipe!

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 mozzarella cheese
  • 2 to 3 cups fresh baby spinach, roughly chopped
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup apple cider 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 the fusilli pasta in salted water until al dente; drain and rinse with cold water.
  2. In a bowl, whisk together olive oil, apple cider vinegar, pepperoncini brine (or lemon juice), shallots, garlic, oregano, parsley, salt, and black pepper.
  3. In a large bowl, combine cooled pasta with chickpeas, cherry tomatoes, mini sweet peppers, spinach, olives, and cheeses. Pour dressing over salad and toss gently.
  4. Chill in the refrigerator for at least 1-2 hours before serving to let flavors meld.

Nutrition

Find it online: https://ellatasty.com/italian-pasta-salad/