Viral Italian Pasta Salad (Vegetarian)

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Viral Italian Pasta Salad (Vegetarian)

A Mediterranean loaded fusilli salad packed with garbanzo beans, juicy tomatoes, sweet and spicy peppers, fresh chopped spinach, and rich cheeses.

★★★★★ 4.9 / 5 (342 reviews)

Prep Time20 Mins

Cook Time10 Mins

Total Time30 Mins

Ingredients

• – 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. 1
   Boil and Cool Pasta: Cook the fusilli noodles inside a large vessel filled with heavily salted boiling water until they reach a perfect al dente texture. Drain out the cooking water, refresh the noodles with a cold water rinse, and place them to the side.
2. 2
   Whisk the Dressing: While the pasta handles, prepare the signature Italian Dressing by mixing the extra-virgin olive oil, red wine vinegar, pepperoncini juice, chopped shallots, minced garlic cloves, dried oregano, dried parsley, kosher salt, and ground black pepper inside a large bowl or liquid measuring cup, beating the mixture thoroughly. Allow the vinaigrette to marry its flavors while you slice up the fresh produce for the pasta bowl.
3. 3
   Assemble and Marinate: Inside a massive serving bowl, combine your cooled pasta, rinsed chickpeas, halved cherry tomatoes, sliced sweet peppers, chopped baby spinach, pepperoncini rings, kalamata olive halves, grated Parmesan, and cubed provolone cheese. Pour the prepared vinaigrette over the top of the ingredients and toss thoroughly to ensure an even coating. Place the completed salad into the refrigerator to chill for a minimum of 1 to 2 hours before presenting.

Frequently Asked Questions

Can I substitute the fusilli with another type of pasta? Yes! Rotini, penne, farfalle (bowtie), or cavatappi all work beautifully. Short pasta shapes with ridges or deep curves are best because they capture the chopped herbs and shallots in the dressing perfectly.

How do I prevent the pasta salad from getting dry after sitting in the fridge? Pasta naturally absorbs liquid as it rests. To keep it moist, make sure to rinse the pasta with cold water after boiling to stop the cooking and rinse off excess starches. If you make this a day ahead, save 1/4 of the dressing to toss back into the salad right before serving!

How long can I store this Italian Pasta Salad in the refrigerator? Stored securely in an airtight container, this salad will keep beautifully for 3 to 5 days. It's an excellent option for meal prep because the flavors become deeper and more harmonious as it marinates in the fridge.