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–+ servings
Italian Pasta Salad

Zesty Italian Pasta Salad for Effortless Summer Gatherings

This Italian Pasta Salad is a vibrant dish bursting with summer flavors, featuring chickpeas and fresh veggies.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 25 minutes
Servings: 6 portions
Course: Salad
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 8 ounces Fusilli Pasta can substitute with penne or rotini
  • 1 can Chickpeas canned or cooked dried
  • 1 cup Cherry Tomatoes diced regular tomatoes can be used
  • 1 cup Mini Sweet Peppers can use regular bell peppers
  • 1/2 cup Pepperoncini Peppers can substitute with banana peppers
  • 1/2 cup Kalamata Olives black olives can be used as an alternative
  • 1/2 cup Parmesan Cheese can be substituted with pecorino or omitted for dairy-free
  • 1/2 cup Provolone or Mozzarella Cheese vegan cheese can be used for dairy-free
  • 3 cups Fresh Baby Spinach can substitute with arugula or kale
For the Dressing
  • 1/4 cup Extra-Virgin Olive Oil use another high-quality oil if needed
  • 2 tablespoons Red Wine Vinegar can substitute with apple cider vinegar
  • 2 tablespoons Pepperoncini Brine or fresh lemon juice
  • 2 tablespoons Minced Shallots can substitute with red onion
  • 1 clove Minced Garlic can use powdered garlic as a replacement
  • 1 teaspoon Dried Oregano fresh version can double the amount
  • 1 teaspoon Dried Parsley fresh version can double the amount
  • 1 teaspoon Kosher Salt adjust to taste
  • 1 teaspoon Black Pepper adjust to taste

Equipment

  • Large Pot
  • Colander
  • Mixing Bowl
  • whisk
  • spatula
  • tongs

Method
 

Step-by-Step Instructions
  1. Cook the pasta in salted boiling water for 8-10 minutes until al dente. Drain and rinse under cold water.
  2. Prepare the dressing by whisking together olive oil, red wine vinegar, pepperoncini brine, minced shallots, minced garlic, oregano, parsley, salt, and pepper.
  3. Combine cooled pasta, chickpeas, cherry tomatoes, mini sweet peppers, spinach, pepperoncini, Kalamata olives, and cheeses in a large mixing bowl.
  4. Dress the salad by pouring the prepared dressing over the mixture and tossing to coat thoroughly.
  5. Chill the salad in the refrigerator for at least 1-2 hours before serving.
  6. Serve the salad, tossing gently and adding extra olive oil if needed for moisture.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 15mgSodium: 600mgPotassium: 500mgFiber: 8gSugar: 3gVitamin A: 40IUVitamin C: 70mgCalcium: 25mgIron: 15mg

Notes

This salad can be made ahead of time and is perfect for summer gatherings. Feel free to adapt with different veggies and herbs to suit your taste.

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