Description
Italian Pasta Salad is a vibrant and refreshing dish that combines colorful vegetables, protein-rich chickpeas, and a zesty homemade dressing. Perfect for summer picnics, barbecues, or meal prep, this salad is not only quick to make but also easy to customize with your favorite ingredients. Each bite bursts with flavor, making it a crowd-pleaser at any gathering. Whether served as a standalone meal or as a side dish, this Italian Pasta Salad promises to impress everyone at the table.
Ingredients
Scale
- 1 lb. fusilli pasta
- 1 (15-oz.) can chickpeas, drained and rinsed
- 1 pint cherry tomatoes, halved
- 1 cup mini sweet peppers, thinly sliced
- 3/4 cup pepperoncini peppers
- 3/4 cup kalamata olives, halved
- 2 to 3 cups fresh baby spinach, roughly chopped
- 1 cup grated Parmesan cheese (or an alternative cheese)
- 1/2 cup extra-virgin olive oil
- 1/4 cup apple cider vinegar
- 2 Tbsp. pepperoncini brine (or fresh lemon juice)
- 3 Tbsp. minced shallots
- 2 garlic cloves, minced
- 2 tsp. dried oregano
- 2 tsp. dried parsley
- 3/4 tsp. kosher salt
- 1/2 tsp. black pepper
Instructions
- Cook fusilli pasta in salted water until al dente. Drain and rinse under cold water to stop cooking.
- In a mixing bowl, whisk together the dressing ingredients: olive oil, apple cider vinegar, pepperoncini brine (or lemon juice), minced shallots, minced garlic, oregano, parsley, salt, and pepper.
- In a large bowl combine cooled pasta with chickpeas, cherry tomatoes, mini sweet peppers, spinach, pepperoncini peppers, kalamata olives, and Parmesan cheese.
- Pour the dressing over the salad and toss until everything is well coated. Refrigerate for at least 1 to 2 hours before serving for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 15mg