Italian Pasta Salad (Vegetarian)
Italian Pasta Salad (Vegetarian) is a vibrant, refreshing dish packed with fresh vegetables, hearty pasta, tangy olives, and cheeses, all tossed in a zesty homemade Italian dressing. It's perfect as a light meal or a flavorful side for picnics, potlucks, or weeknight dinners.
Ingredients
For the Salad:
- 1 pound fusilli pasta
- 1 15-ounce can chickpeas, drained and rinsed
- 1 pint cherry tomatoes halved
- 1 cup mini sweet peppers thinly sliced
- 3/4 cup pepperoncini peppers sliced
- 3/4 cup pitted Kalamata olives halved
- 1 cup grated Parmesan cheese
- 3/4 cup provolone or mozzarella cheese cut into small cubes
- 2 to 3 cups fresh baby spinach roughly chopped
For the Italian Dressing:
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons pepperoncini brine or substitute fresh lemon juice
- 3 tablespoons finely minced shallots
- 2 garlic cloves minced
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Bring a large pot of generously salted water to a boil, then cook the pasta until al dente according to package instructions. Drain and rinse under cold water to cool it down, then set aside.
- While the pasta cooks, make the Italian dressing. In a large measuring cup or mixing bowl, whisk together the olive oil, red wine vinegar, pepperoncini brine (or lemon juice), minced shallots, garlic, oregano, parsley, salt, and black pepper until well combined. Let the dressing sit and marinate while you prep the vegetables.
- In a large mixing bowl, combine the cooled pasta with the chickpeas, cherry tomatoes, sliced sweet peppers, chopped spinach, pepperoncini slices, olives, Parmesan, and cubed provolone or mozzarella. Pour the prepared dressing over the salad and toss thoroughly until everything is evenly coated.
- Cover and refrigerate the pasta salad for at least 1 to 2 hours before serving to allow the flavors to meld together.