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
- 1 cup grated Parmesan 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 the fusilli pasta in salted water until al dente. Drain and rinse under cold water to cool.
- In a bowl, whisk together olive oil, apple cider vinegar, pepperoncini brine (or lemon juice), shallots, garlic, oregano, parsley, salt, and pepper to create the dressing.
- In a large mixing bowl, combine the cooled pasta with chickpeas, tomatoes, sweet peppers, spinach, pepperoncini peppers, olives, and cheese.
- Pour the dressing over the salad mixture and toss well until evenly coated.
- Cover and refrigerate for at least 1 to 2 hours before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 10mg