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Italian Pasta Salad

A healthy and flavorful Italian Pasta Salad loaded with colorful vegetables and proteins, perfect for meal prep or gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Salad, Side Dish
Cuisine: Italian, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Protein
  • 1 lb Fusilli Pasta Forms the base of this dish with a fun texture.
  • 1 15-oz can Chickpeas Drained and rinsed for protein and fiber.
Vegetables
  • 1 pint Cherry Tomatoes Halved for added sweetness.
  • 1 cup Mini Sweet Peppers Thinly sliced for crunch and flavor.
  • 3/4 cup Pepperoncini Peppers Sliced for a tangy addition.
  • 2 to 3 cups Fresh Baby Spinach Adds color and nutrients.
Cheeses
  • 1 cup Parmesan Cheese Grated for savory depth.
  • 3/4 cup Provolone or Mozzarella Cheese Cubed for creamy texture.
Dressings and Seasonings
  • 1/2 cup Extra-Virgin Olive Oil Heart-healthy dressing base.
  • 1/4 cup Red Wine Vinegar Adds tang to the dressing.
  • 2 tbsp Pepperoncini Brine or Fresh Lemon Juice For brightness in the dressing.
  • 3 tbsp Minced Shallots Adds aromatic flavor.
  • 2 cloves Minced Garlic Balances the dressing.
  • 2 tsp Dried Oregano Adds an Italian flavor.
  • 2 tsp Dried Parsley For freshness and color.
  • 3/4 tsp Kosher Salt Season to taste.
  • 1/2 tsp Black Pepper Season to taste.
Other
  • 3/4 cup Kalamata Olives Pitted and halved.

Method
 

Preparation
  1. Cook the fusilli pasta in a large pot of generously salted water until al dente. Drain and rinse under cold water.
  2. In a large measuring cup, combine olive oil, red wine vinegar, pepperoncini brine or lemon juice, minced shallots, minced garlic, dried oregano, parsley, salt, and pepper. Whisk until blended.
  3. In a large mixing bowl, combine the cooled pasta with chickpeas, cherry tomatoes, mini sweet peppers, spinach, pepperoncini, olives, Parmesan, and provolone or mozzarella.
Serving
  1. Pour the dressing over the pasta mixture and toss gently until well coated.
  2. Chill the salad for at least 1 to 2 hours before serving to meld the flavors.
  3. Serve cold and enjoy!

Notes

This pasta salad is great for meal prep and can be stored in an airtight container for up to five days. Use fresh vegetables for the best flavor.