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–+ servings
Italian Pasta Salad

Italian Pasta Salad That Will Brighten Your Summer Meals

An Easy Italian Pasta Salad with Chickpeas that's vibrant, fresh, and perfect for summer meals.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 25 minutes
Servings: 6 cups
Course: Salad
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 8 ounces Fusilli Pasta Feel free to swap with any pasta shape you love.
  • 1 can Chickpeas Drained and rinsed.
  • 1 cup Cherry Tomatoes Halved; substitute with diced roma or halved grape tomatoes if desired.
  • 1 cup Mini Sweet Peppers Sliced; any bell pepper variety can work.
  • 1 cup Kalamata Olives Sliced; black olives can be a substitute.
  • 1 cup Baby Spinach Can substitute with arugula or mixed greens.
  • 1/2 cup Parmesan Cheese Consider using Pecorino Romano for different taste.
  • 1/2 cup Provolone or Mozzarella Cheese Feta cheese can also be used.
For the Dressing
  • 1/3 cup Extra-Virgin Olive Oil Use high-quality oil for better flavor.
  • 2 tablespoons Red Wine Vinegar Substitute with white wine vinegar or balsamic vinegar if desired.
  • 2 tablespoons Pepperoncini Brine Fresh lemon juice can be a substitute.
  • 2 tablespoons Shallots Finely chopped; red onion or green onion can substitute.
  • 2 cloves Garlic Minced; fresh garlic is best.
  • 1 teaspoon Dried Oregano Fresh oregano works nicely in larger quantities.
  • 1 teaspoon Dried Parsley Fresh parsley is a great alternative.
  • to taste Kosher Salt Adjust to taste.
  • to taste Black Pepper White pepper is a milder option.

Equipment

  • large pot
  • medium bowl
  • large mixing bowl
  • colander

Method
 

Step-by-Step Instructions
  1. Cook the Pasta: In a large pot, bring salted water to a rolling boil over high heat. Add fusilli pasta and cook according to package instructions, about 8-10 minutes, until al dente. Drain and rinse under cold water, set aside.
  2. Make the Dressing: In a medium bowl, whisk together olive oil, red wine vinegar, and pepperoncini brine. Add shallots, garlic, oregano, parsley, salt, and pepper. Let sit for 10 minutes.
  3. Combine Ingredients: In a large mixing bowl, combine cooled pasta, chickpeas, cherry tomatoes, mini sweet peppers, kalamata olives, baby spinach, and cheese. Mix well.
  4. Dress the Salad: Pour the dressing over the salad and gently toss to coat the ingredients evenly.
  5. Chill: Cover the bowl or transfer to an airtight container. Refrigerate for at least 1-2 hours before serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 10mgSodium: 400mgPotassium: 300mgFiber: 5gSugar: 3gVitamin A: 1500IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

Allowing the salad to chill for at least 1-2 hours enhances the flavors. Use fresh produce and quality olive oil for best results.

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