Italian Pasta Salad
Experience the vibrant flavors of this Italian Pasta Salad, a delightful blend of colorful vegetables and protein-packed chickpeas. Perfect for meal prep or as a side dish for gatherings, this salad is not only visually appealing but also brimming with fresh ingredients that create a refreshing taste. Whether you’re hosting a picnic or looking for a quick dinner option, this recipe is versatile and can be customized to suit your preferences. Toss it together in less than an hour, let it chill, and enjoy the smiles around the table!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6
- Category: Salad
- 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, pitted and halved
- 1 cup grated Parmesan cheese
- 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 lemon juice
- 3 Tbsp minced shallots
- 2 cloves garlic, minced
- 2 tsp dried oregano
- 2 tsp dried parsley
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
Instructions
- Cook fusilli pasta in salted water until al dente. Drain and rinse under cold water.
- Whisk dressing ingredients together in a bowl until blended.
- In a large bowl, combine cooled pasta with chickpeas, tomatoes, mini sweet peppers, spinach, pepperoncini peppers, olives, and cheeses. Pour dressing over salad and toss gently.
- Chill for at least 1 to 2 hours before serving to enhance flavors.
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 20mg
Find it online: https://chopandcooktips.com/italian-pasta-salad/