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Italian Pasta Salad

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Ingredients

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  • 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 (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

  1. Cook pasta in a large pot of generously salted water until al dente. Drain, rinse with cold water, and set aside.
  2. 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.
  3. 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.

Find it online: https://www.rapidrecipes.blog/italian-pasta-salad-recipe-2/