Italian Pasta Salad
Enjoy a flavorful Italian Pasta Salad packed with fresh veggies and chickpeas. Perfect for gatherings—try this easy recipe today!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 6 servings 1x
- Category: Side
- Method: Mixing
- Cuisine: Italian
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, sliced
- 3/4 cup kalamata olives, halved
- 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 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 boiling water until al dente. Drain and rinse under cold water.
- In a bowl, whisk together olive oil, apple cider vinegar, pepperoncini brine or lemon juice, shallots, garlic, oregano, parsley, salt, and black pepper.
- In a large mixing bowl, combine the pasta with chickpeas, cherry tomatoes, sweet peppers, spinach, pepperoncini peppers, kalamata olives.
- Pour the dressing over the salad and toss well. Refrigerate for at least 1 to 2 hours before serving.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 5g
- Sodium: 440mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
Find it online: https://bakingwithluna.com/italian-pasta-salad/