Italian Pasta Salad
Italian Pasta Salad is a vibrant and refreshing dish that combines the goodness of chickpeas, colorful vegetables, and a tangy homemade dressing. Perfect for summer picnics, barbecues, or as a light lunch, this versatile pasta salad is easy to prepare and customizable to your taste. With its delightful mix of textures and flavors, it promises to be a hit at any gathering. Make it ahead of time, let the flavors meld in the fridge, and serve chilled for an irresistible side or standalone meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves approximately 6 people 1x
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Ingredients
Scale
- 1 lb fusilli pasta
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 pint cherry tomatoes, halved
- 1 cup mini sweet peppers, sliced
- 3/4 cup pepperoncini peppers, sliced
- 3/4 cup kalamata olives, halved
- 1 cup grated Parmesan cheese
- 3/4 cup cubed provolone or mozzarella cheese
- 2 cups baby spinach
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 Tbsp pepperoncini brine (or lemon juice)
- 3 Tbsp minced shallots
- 2 garlic cloves, minced
- 2 tsp dried oregano
- 2 tsp dried parsley
- Salt and pepper to taste
Instructions
- Cook fusilli pasta in salted water until al dente; drain and rinse under cold water.
- In a bowl, whisk together dressing ingredients until combined.
- In a large mixing bowl, combine cooked pasta with chickpeas, tomatoes, peppers, olives, cheeses, and spinach.
- Pour dressing over salad; toss to coat evenly.
- Chill for at least 1-2 hours before serving to enhance flavors.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 400
- Sugar: 3g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 20mg
Find it online: https://quickwithemma.com/italian-pasta-salad/