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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.

Ingredients

Scale

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

Find it online: https://www.sanacooks.com/italian-pasta-salad-recipe/