Ingredients
Scale
- 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
- 2 to 3 cups fresh baby spinach, roughly chopped
- 1/2 cup extra-virgin olive oil
- 1/4 cup apple cider vinegar
- 2 Tbsp. pepperoncini brine or 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 the fusilli pasta in salted boiling water until al dente. Drain and rinse under cold water.
- In a bowl, whisk together olive oil, apple cider vinegar, brine (or lemon juice), shallots, garlic, oregano, parsley, salt, and pepper.
- In a large mixing bowl, combine pasta with chickpeas, cherry tomatoes, mini sweet peppers, spinach, pepperoncini peppers, olives, and cheeses.
- Pour the dressing over the salad mixture and toss gently until well combined.
- Chill in the refrigerator for at least 1 to 2 hours before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 340
- Sugar: 4g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 15mg