Italian Pasta Salad
Italian Pasta Salad with chickpeas, veggies, and a homemade zesty Italian dressing. Easy, make-ahead friendly, and super versatile, this pasta salad will be the hit at any summer gathering.
Servings: 8
Equipment
- Large stock pot
- Measuring cups and spoons
- Chefs knife and cutting board
Ingredients
Pasta Salad
- 1 lb. DeLallo 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 DeLallo Seasoned Pitted Calamata Olives, halved
- 1 cup grated Parmesan cheese
- 3/4 cup small cubed provolone cheese (or mozzarella)
- 2 to 3 cups fresh baby spinach, roughly chopped
Italian Dressing
- 1/2 cup DeLallo Private Reserve 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
- Cook pasta in a large pot of generously salted water until al dente. Drain, rinse with cold water, and set aside.
- Meanwhile, prepare Italian Dressing by combining olive oil, vinegar, pepperoncini brine, shallots, garlic, oregano, parsley, salt, and black pepper in a large liquid measuring cup or bowl; whisk well. Let sit while you slice and dice veggies for pasta salad.
- In a large bowl, combine drained pasta, chickpeas, tomatoes, bell peppers, spinach, pepperoncini peppers, olives, Parmesan, and provolone. Pour dressing overtop and toss well to combine. Refrigerate for at least 1 to 2 hours before serving.
Notes
Refrigerate leftover pasta salad for up to 3 days. When enjoying leftovers, add a drizzle of olive oil to help rehydrate the noodles. Leftovers can be enjoyed chilled or closer to room temperature.
Nutrition
Serving: 1.5cups | Calories: 370kcal | Carbohydrates: 47g | Protein: 11g | Fat: 18g | Saturated Fat: 2g | Sodium: 810mg | Fiber: 3g | Sugar: 3g