Description
Italian Pasta Salad is a vibrant and refreshing dish that combines colorful vegetables, hearty chickpeas, and a tangy homemade dressing. Perfect for summer gatherings, picnics, or as a make-ahead meal, this pasta salad is not only easy to prepare but also customizable to suit your taste. With its delightful crunch from fresh veggies and a burst of flavor in every bite, it’s sure to be a hit at any event.
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
- 2 to 3 cups fresh baby spinach, roughly chopped
- 1 cup grated Parmesan cheese
- 1/4 cup red apple vinegar
- 2 Tbsp. lemon juice (or pepperoncini brine)
- 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
- 1/2 cup extra-virgin olive oil
Instructions
- Cook the fusilli pasta in a large pot of salted water until al dente. Drain and rinse under cold water. Set aside to cool.
- In a measuring cup or bowl, whisk together olive oil, red apple vinegar, lemon juice (or brine), shallots, garlic, oregano, parsley, salt, and pepper until well combined.
- In a large mixing bowl, combine the cooled pasta with chickpeas, cherry tomatoes, mini sweet peppers, spinach, pepperoncini peppers, olives, and cheeses.
- Pour the dressing over the salad mix and gently toss until evenly coated.
- Refrigerate for at least 1 to 2 hours before serving to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 310
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 30mg