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Italian Pasta Salad

Italian Pasta Salad
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Italian Pasta Salad is a vibrant and flavorful dish that’s perfect for summer gatherings, barbecues, and potlucks.

Ingredients

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  • 1 lb. fusilli pasta
  • 1 (15-oz.) can chickpeas, drained and rinsed
  • 1 pint cherry tomatoes, halved
  • 1 cup mini sweet peppers, thinly sliced
  • 3/4 cup pepperoncini peppers, sliced
  • 3/4 cup kalamata olives, halved
  • 1 cup grated Parmesan cheese
  • 3/4 cup 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 apple vinegar
  • 2 Tbsp. pepperoncini brine or lemon juice
  • 3 Tbsp. minced shallots
  • 2 minced garlic cloves
  • 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 a large pot of salted water until al dente (about 8–10 minutes). Drain and rinse with cold water to cool.
  2. In a bowl, whisk together olive oil, vinegar, pepperoncini brine, shallots, garlic, oregano, parsley, salt, and black pepper to create the dressing.
  3. In a large mixing bowl, combine cooled pasta with chickpeas, tomatoes, sweet peppers, spinach, pepperoncini peppers, olives, Parmesan cheese, and provolone or mozzarella cheese.
  4. Pour the dressing over the salad and toss until evenly coated.
  5. Cover and refrigerate for at least 1 to 2 hours before serving to allow flavors to meld.

Nutrition

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