This Italian Pasta Salad features chickpeas, fresh veggies, and a homemade zesty Italian dressing. It’s easy to make, perfect for preparing ahead, and incredibly versatile, making it a crowd-pleaser at any summer gathering.
It’s that time of year again—time to fire up the grills and chill the drinks because pasta salad season is here! Just like my popular Healthy Creamy Pasta Salad and Honey Mustard Pasta Salad, this Italian Pasta Salad is sure to be a hit. It’s made with fusilli noodles, chickpeas, pepperoncini peppers, and a variety of fresh veggies like bell peppers and tomatoes. It’s kid-friendly, quick to prepare, and can be made well in advance. Plus, you can make it gluten-free by using your favorite gluten-free pasta.
This vegetarian pasta salad is so satisfying that you won’t miss the traditional cured meats. And of course, you can customize the veggies to suit your family’s preferences.
Many traditional Italian pasta salads use bottled Italian dressing and a mix of cured meats and cheeses. I’ve updated the classic recipe by using fresh, high-quality ingredients that pack plenty of flavor without compromising on taste. Key ingredients include Fusilli Pasta and Private Reserve Extra-Virgin Olive Oil, which offers a rich, herbaceous flavor that’s essential for the dressing.
How to Make Italian Pasta Salad
For the best flavor, this pasta salad should be made at least 1 to 2 hours ahead of time. This allows the flavors to meld and the dressing to soak into the pasta.
Ingredients
- Fusilli Pasta: Fusilli pasta’s spiral shape holds the dressing well. Pasta is crafted from high-quality wheat, preserving its color, texture, and aroma.
- Private Reserve Extra-Virgin Olive Oil: Made from hand-selected olives from Sicily and Tuscany, this oil has a delicate, fruit-forward sweetness.
- Tomatoes: Add freshness, acidity, and sweetness.
- Chickpeas: Provide a hearty texture, along with protein and fiber.
- Spinach: Chopped spinach adds a burst of color and sneaks in some greens.
- Bell Peppers: Use mini sweet peppers in red, yellow, and orange, or one large bell pepper in any color.
- Pepperoncini Peppers: These offer a tangy, mild heat and crisp texture. Use both the peppers and some of the pickling brine for extra zest.
- Calamata Olives: These olives add a bold, briny flavor and a firm texture.
- Red Wine Vinegar: Adds bright acidity to the dressing.
- Dried Herbs: A blend of oregano and parsley gives the dressing its classic Italian flavor.
- Cheese: Use a mix of grated Parmigiano-Reggiano and sliced provolone for a balance of salty and semi-hard textures.
For a full list of ingredients and quantities, see the recipe card below.
Directions
Step 1: Cook Pasta
In a large pot of generously salted water, cook the pasta until al dente. Drain, rinse, and set aside.
Step 2: Prepare Dressing
In a bowl, whisk together olive oil, vinegar, pepperoncini brine, shallots, garlic, herbs, salt, and pepper. Let it sit while preparing the salad.
Step 3: Combine Ingredients
In a large bowl, combine all the pasta salad ingredients.
Step 4: Add Dressing
Pour the dressing over the salad and toss well. Adjust seasoning as needed. Refrigerate for at least 1 to 2 hours before serving.
Recipe Variations
- Add Salami: For extra flavor, add diced salami, pepperoni, or summer sausage.
- Make it Spicy: Add a pinch of chili flakes or a teaspoon of Calabrian Chili Paste to the dressing for a spicy kick.
- Use Different Veggies: Swap out any veggies you don’t like for diced zucchini, artichoke hearts, cucumber, or hearts of palm. Just keep it colorful!
- Make it Gluten-Free: Use Fusilli made from whole-grain brown rice, which offers a similar taste and texture to whole wheat pasta.
Make-Ahead and Storage Tips
- Make-Ahead: Prepare the salad at least 1 to 2 hours before serving. This allows the flavors to meld and the dressing to infuse into the pasta and veggies.
- Store: Keep leftovers in the refrigerator for up to 3 days. Add a drizzle of olive oil to freshen it up when serving. You can enjoy the salad cold or at room temperature.
Equipment
- Large stock pot
- Colander
- Measuring cups and spoons
- Large Mixing Bowl
- Chef knife and cutting board
Ingredients
Pasta Salad
- 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 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 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’s 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 INFORMATON: Serving: 1.5cups | Calories: 370kcal | Carbohydrates: 47g | Protein: 11g | Fat: 18g | Saturated Fat: 2g | Sodium: 810mg | Fiber: 3g | Sugar: 3g
*I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands*
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
You can also FOLLOW ME on PINTEREST, and INSTAGRAM for more delicious, healthy recipes!
