Italian Pasta Salad Recipe

Introduction

This Italian Pasta Salad is a vibrant and flavorful dish perfect for warm weather gatherings or a simple weeknight meal. Packed with fresh vegetables, cheeses, and a tangy homemade dressing, it’s both satisfying and easy to prepare.

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. Step 1: Cook the fusilli pasta in a large pot of generously salted water until al dente. Drain the pasta, rinse it with cold water to stop the cooking, and set aside to cool.
2. Step 2: Prepare the Italian dressing by whisking together the olive oil, red wine vinegar, pepperoncini brine (or lemon juice), minced shallots, minced garlic, dried oregano, dried parsley, kosher salt, and black pepper in a large liquid measuring cup or bowl. Let the dressing sit while you prepare the rest of the salad ingredients.
3. Step 3: In a large bowl, combine the cooled pasta, chickpeas, halved cherry tomatoes, sliced mini sweet peppers, chopped spinach, pepperoncini peppers, kalamata olives, grated Parmesan, and cubed provolone or mozzarella.
4. Step 4: Pour the dressing over the salad and toss well to evenly coat all ingredients. Refrigerate the pasta salad for at least 1 to 2 hours before serving to allow the flavors to meld.

Tips & Variations

• Use fresh lemon juice instead of pepperoncini brine for a brighter, citrusy flavor.
• Add chopped fresh basil or parsley for an extra burst of herbaceousness.
• Swap provolone for mozzarella if you prefer a milder cheese.
• For more texture, include toasted pine nuts or sliced almonds just before serving.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. For best taste, toss gently before serving. Reheat is not recommended as the salad is best enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pasta salad ahead of time?

Yes, making the salad a few hours or even the day before allows the flavors to deepen. Just keep it refrigerated until ready to serve.

What can I substitute if I don’t have pepperoncini peppers?

You can use banana peppers or mild pickled jalapeños for a similar tangy and slightly spicy kick. Adjust the amount to your taste.

Italian Pasta Salad Recipe

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4.5 from 130 reviews

A vibrant and flavorful Italian Pasta Salad featuring fusilli pasta tossed with fresh vegetables, creamy cheeses, tangy pepperoncini, and a zesty homemade Italian dressing. Perfect as a refreshing side dish or light meal, this salad balances hearty chickpeas, sharp Parmesan, and savory olives for a satisfying Mediterranean-inspired dish.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 25 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta and Beans

• 1 lb. fusilli pasta
• 1 (15-oz.) can chickpeas, drained and rinsed

Vegetables and Cheese

• 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
• 2 to 3 cups fresh baby spinach, roughly chopped
• 1 cup grated Parmesan cheese
• 3/4 cup small cubed provolone or mozzarella cheese

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

1. Cook Pasta: Bring a large pot of generously salted water to a boil. Add the fusilli pasta and cook until al dente, about 8-10 minutes. Drain the pasta and rinse under cold water to stop the cooking process and cool the pasta. Set aside.
2. Prepare Dressing: In a large liquid measuring cup or bowl, whisk together the extra-virgin olive oil, red wine vinegar, pepperoncini brine (or fresh lemon juice), minced shallots, minced garlic, dried oregano, dried parsley, kosher salt, and black pepper. Let the dressing sit while you prepare the other ingredients to allow the flavors to meld.
3. Combine Salad: In a large bowl, combine the drained and cooled pasta, rinsed chickpeas, halved cherry tomatoes, thinly sliced mini sweet peppers, roughly chopped baby spinach, sliced pepperoncini peppers, halved kalamata olives, grated Parmesan cheese, and cubed provolone or mozzarella cheese.
4. Toss and Chill: Pour the prepared Italian dressing over the pasta mixture. Toss everything thoroughly to ensure even coating. Cover and refrigerate the salad for at least 1 to 2 hours before serving to allow flavors to develop and the salad to chill adequately.

Notes

• For best flavor, allow the salad to chill for at least 2 hours or overnight.
• You can substitute provolone with mozzarella based on preference.
• If you prefer less heat, reduce the amount of pepperoncini peppers.
• Make sure to rinse the pasta after cooking to stop the cooking process and cool it down for the salad.
• Use a good quality extra-virgin olive oil for the dressing to enhance flavor.

Keywords: Italian pasta salad, fusilli pasta salad, Mediterranean pasta salad, summer pasta salad, vegetarian pasta salad, Italian dressing