Description
A refreshing vegetarian Italian pasta salad that combines fusilli pasta, fresh vegetables, and a zesty dressing.
Ingredients
Scale
- 1 lb. (450g) fusilli pasta, uncooked
- 1 (15-oz.) (425g) can chickpeas, drained and rinsed
- 1 pint (300g) cherry tomatoes, halved
- 1 cup (150g) thinly sliced mini sweet peppers
- 3/4 cup (90g) sliced pepperoncini peppers
- 3/4 cup (120g) pitted kalamata olives, halved
- 1 cup (100g) grated Parmesan cheese
- 3/4 cup (120g) small cubed provolone or mozzarella cheese
- 2 to 3 cups (60-90g) fresh baby spinach, roughly chopped
- 1/2 cup (120ml) extra-virgin olive oil
- 1/4 cup (60ml) red wine vinegar
- 2 Tbsp. (30ml) pepperoncini brine
- 3 Tbsp. (45g) 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 Tbsp. (15g) salt (for cooking pasta)
Instructions
- Cook the Pasta: Start by boiling a large stock pot of salted water. Use about 1 tablespoon of salt per gallon of water. Add the fusilli pasta and cook until al dente, which should take about 8-10 minutes. The pasta should be firm yet tender. Avoid overcooking, as this keeps the pasta from turning too soft later on.
- Rinse & Cool: Once the pasta is cooked, drain it in a colander and rinse under cold water to stop the cooking process. This helps maintain its texture. Allow it to drain well in the strainer.
- Chop the Veggies: While the pasta is cooling, chop the cherry tomatoes, mini sweet peppers, and any other vegetables into bite-sized pieces. Try to keep the pieces similar in size for even texture in each bite.
- Mix Everything Together: In a large mixing bowl, combine the cooled pasta and chopped vegetables. Add in the chickpeas, olive oil, red wine vinegar, pepperoncini brine, minced shallots, minced garlic, oregano, parsley, salt, and pepper. Toss gently to mix everything together without breaking the pasta.
- Chill the Salad: Cover the bowl with plastic wrap or a lid and place the salad in the refrigerator for at least 1 hour. This chilling time allows the flavors to meld and develop.
- Serving & Adjusting: When ready to serve, give the salad a good stir. Taste the salad and adjust the seasoning as needed with extra lemon juice or vinegar for added brightness.
Notes
- Storage Tips: Refrigerate any leftover pasta salad in an airtight container for up to 3 days. Leftovers can be enjoyed either chilled or at room temperature.
- Expert Tips: Cooking the pasta in salted water enhances its flavor significantly. Aim for about 1 tablespoon of salt. Letting the salad sit for 1-2 hours before serving allows all the ingredients to meld beautifully. If your salad tastes bland after chilling, a splash of vinegar or more seasoning can brighten the flavors.
- Reheating Instructions: This salad is best served cold, but if preferred at room temperature, simply let it sit out for 15-20 minutes before serving.
- Serving Suggestions: Serve the pasta salad with crusty bread on the side. It pairs well with grilled vegetables for a complete meal and can also be enjoyed on a bed of fresh greens.
- Recipe Variations: For a gluten-free option, substitute the fusilli pasta with gluten-free fusilli. For a dairy-free option, replace grated Parmesan cheese with nutritional yeast. You can also swap provolone or mozzarella cheese with diced zucchini or artichoke hearts for a veggie-based dish.
- Ingredient Notes: When selecting fresh vegetables, look for vibrant and firm options for the best flavor and texture. If you want to substitute chickpeas, consider additional vegetables or other bean varieties like black beans.
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 3g
- Sodium: 810mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 0mg