Description
A fresh, colorful pasta salad featuring tender pasta, crisp vegetables, chickpeas, and a bold homemade dressing. It is simple to prepare ahead for gatherings.
Ingredients
- 1 pound fusilli pasta
- 1 can chickpeas drained and rinsed
- 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
- 1 cup grated Parmesan cheese
- 3/4 cup cubed mozzarella cheese
- 2 cups fresh baby spinach chopped
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons lemon juice
- 3 tablespoons minced shallot
- 2 cloves garlic minced
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente following package directions. Drain the pasta and rinse it with cold water to cool it completely.
- In a bowl or measuring cup, whisk together olive oil, vinegar, lemon juice, shallot, garlic, oregano, parsley, salt, and pepper until the dressing is well combined. Let the dressing sit for a few minutes for the flavor to develop.
- In a large mixing bowl, combine the cooled pasta, chickpeas, tomatoes, sweet peppers, spinach, pepperoncini, olives, Parmesan, and mozzarella.
- Pour the dressing over the salad and toss thoroughly until everything is evenly coated.
- Cover the salad and refrigerate for at least 1 to 2 hours so the flavors can blend.
- Toss the salad again before serving and adjust seasoning if necessary.
Notes
- Serve the salad slightly chilled or at room temperature for the best texture.
- Add a small drizzle of olive oil before serving leftovers to refresh the pasta.
- Store the salad in the refrigerator for up to 3 days.
- Prep Time: 30 min
- Cook Time: 15 min
- Category: Side Dish
- Method: No Bake
- Cuisine: Italian