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Italian Pasta Salad Recipe

Italian Pasta Salad Recipe
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★★★★★

5 from 17 reviews

A vibrant and flavorful Italian Pasta Salad made with fusilli pasta, fresh vegetables, tangy pepperoncini, olives, and a zesty homemade Italian dressing. This refreshing salad is perfect as a light meal or a side dish, offering a balanced blend of textures and Mediterranean flavors.

Ingredients

Scale

Pasta Salad

  • 1 lb. fusilli pasta
  • 1 (15-oz.) 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 small cubed provolone or mozzarella cheese
  • 2 to 3 cups fresh baby spinach, roughly chopped

Italian Dressing

  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 Tbsp. pepperoncini brine (from the jar) 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

  1. Cook Pasta: Cook fusilli pasta in a large pot of generously salted water until al dente, about 9-11 minutes. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down; set aside to drain fully.
  2. Prepare Dressing: In a large liquid measuring cup or bowl, whisk together extra-virgin olive oil, red wine vinegar, pepperoncini brine (or fresh lemon juice), minced shallots, garlic cloves, dried oregano, dried parsley, kosher salt, and black pepper. Let the dressing sit while you prepare the vegetables to allow flavors to meld.
  3. Combine Salad Ingredients: In a large mixing bowl, combine the drained pasta, rinsed chickpeas, halved cherry tomatoes, thinly sliced mini sweet peppers, roughly chopped baby spinach, sliced pepperoncini peppers, halved kalamata olives, grated Parmesan cheese, and cubed provolone or mozzarella cheese. Mix gently to distribute ingredients evenly.
  4. Toss with Dressing: Pour the Italian dressing over the pasta salad mixture and toss well to coat everything thoroughly.
  5. Chill and Serve: Cover the bowl with plastic wrap and refrigerate the pasta salad for at least 1 to 2 hours before serving. This resting time intensifies the flavors and allows the salad to chill.

Notes

  • Refrigerate leftover pasta salad for up to 3 days in an airtight container.
  • When enjoying leftovers, add a drizzle of olive oil to help rehydrate the noodles and refresh the texture.
  • Leftover salad can be served chilled or allowed to warm to room temperature.

Nutrition

Keywords: Italian pasta salad, fusilli pasta salad, Mediterranean pasta salad, cold pasta salad, vegetarian pasta salad, easy pasta salad recipe

Find it online: https://bakedbylisa.com/italian-pasta-salad-recipe/