Italian Pasta Chickpea Salad (Print)
A vibrant Italian pasta tossed with chickpeas, olives, cheese, veggies, and a zesty homemade dressing.
# What You'll Need:
→ Pasta Salad
01 -
1 lb fusilli pasta
02 -
1 (15-oz) can chickpeas, drained and rinsed
03 -
1 pint cherry tomatoes, halved
04 -
1 cup thinly sliced mini sweet peppers
05 -
3/4 cup sliced pepperoncini peppers
06 -
3/4 cup pitted kalamata olives, halved
07 -
1 cup grated Parmesan cheese
08 -
3/4 cup small cubed provolone or mozzarella cheese
09 -
2 to 3 cups fresh baby spinach, roughly chopped
→ Italian Dressing
10 -
1/2 cup extra-virgin olive oil
11 -
1/4 cup red wine vinegar
12 -
2 Tbsp pepperoncini brine or fresh lemon juice
13 -
3 Tbsp minced shallots
14 -
2 garlic cloves, minced
15 -
2 tsp dried oregano
16 -
2 tsp dried parsley
17 -
3/4 tsp kosher salt
18 -
1/2 tsp black pepper
# How to Make It:
01 -
Cook pasta in a large pot of generously salted water until al dente. Drain, rinse with cold water, and set aside.
02 -
Combine olive oil, vinegar, pepperoncini brine, shallots, garlic, oregano, parsley, salt, and black pepper in a large liquid measuring cup or bowl. Whisk well and let sit while you slice and dice veggies for pasta salad.
03 -
In a large bowl, combine drained pasta, chickpeas, cherry tomatoes, mini sweet peppers, spinach, pepperoncini peppers, olives, Parmesan, and provolone. Pour dressing over the mixture and toss well to combine.
04 -
Refrigerate for at least 1 to 2 hours before serving.
# Additional Notes:
01 -
Refrigerate leftover pasta salad for up to 3 days. When enjoying leftovers, add a drizzle of olive oil to rehydrate the noodles. Leftovers can be eaten chilled or closer to room temperature.