Italian Pasta Salad: Joyful, Powerful 30-Min Winner

Name: Italian Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Italian
Ingredients: 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; 3/4 cup provolone or mozzarella cheese, small cubes; 2–3 cups baby spinach, roughly chopped; 1/2 cup extra-virgin olive oil; 1/4 cup red wine vinegar; 2 Tbsp pepperoncini brine (from the jar) or fresh lemon juice; 3 Tbsp shallots, minced; 2 garlic cloves, minced; 2 tsp dried oregano; 2 tsp dried parsley; 3/4 tsp kosher salt; 1/2 tsp black pepper

Jump to Recipe

If Italian Pasta Salad has ever felt like the “last-minute side dish” you throw together and hope for the best… friend, this one is about to change your reputation at every potluck. This is the kind of pasta salad that tastes like you actually planned ahead—even if you’re making it between answering emails and reminding someone (again) to put their shoes on.

It’s bright, zippy, and packed with the good stuff: tender pasta, juicy tomatoes, creamy cheese, hearty chickpeas, and that briny little spark from pepperoncini. And yes—we’re absolutely leaning into that Pepperoncini Italian Pasta Salad energy because that tangy bite is what makes people go back for “just one more scoop” five times.

Why You’ll Love This Italian Pasta Salad

Big flavor, low effort. You’re mostly chopping, tossing, and acting like you didn’t break a sweat.
Pepperoncini brine = secret weapon. It wakes up the whole bowl like a tiny Italian parade.
Perfect make-ahead. It actually gets better after a chill in the fridge (unlike my motivation on Wednesdays).
Works for picky eaters. You can keep the “spicy-looking things” on the side for the skeptics and still win.

Ingredients You’ll Need

For the 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 pitted kalamata olives, halved
1 cup grated Parmesan cheese
3/4 cup small cubed provolone or mozzarella cheese
2 to 3 cups fresh baby spinach, roughly chopped

For the Italian Dressing

1/2 cup 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

How to Make Italian Pasta Salad

1) Cook the pasta (and don’t overdo it)

Bring a big pot of water to a boil and salt it generously—like “ocean vibes,” not “sad puddle.” Cook your fusilli until al dente. You want it tender, but still a little firm, because pasta salad gets softer as it sits.

Drain, then rinse with cold water to stop the cooking. Set aside and let it cool off while you prep everything else.

2) Whisk the dressing

In a large measuring cup or bowl, combine:

olive oil
red wine vinegar
pepperoncini brine (or lemon juice)
shallots
garlic
oregano
parsley
salt and pepper

Whisk it like you mean it. Then let it sit while you chop your veggies. This little rest time gives the dried herbs a chance to wake up and start flavoring the party.

3) Toss the salad together

Grab the biggest bowl you own (the one you usually pull out for popcorn on movie night—yep, that one).

Add:

cooled pasta
chickpeas
tomatoes
mini sweet peppers
spinach
pepperoncini peppers
kalamata olives
Parmesan
provolone or mozzarella

Pour the dressing over the top and toss well. Make sure the dressing gets into those fusilli spirals—those grooves were basically made for soaking up flavor.

4) Chill before serving

Cover and refrigerate for at least 1 to 2 hours. This is the hardest part because it already smells amazing. But chilling gives everything time to mingle and taste like one cohesive, zesty, cheesy, briny dream.

Tips for the Best PEPPERONCINI Italian Pasta Salad

Save a little dressing. Pasta likes to drink it up as it sits. If you’re making this ahead, reserve a couple tablespoons and refresh the salad right before serving.
Want it extra zippy? Add an extra splash of pepperoncini brine. Start with 1 teaspoon at a time so it doesn’t take over the bowl.
Spinach timing trick: If you’re making it a full day ahead, stir in the spinach closer to serving so it stays fresher and brighter.
Not an olive fan? Swap kalamata olives for cucumber, extra peppers, or even chopped artichoke hearts.
Cheese choices: Provolone gives that classic deli-style bite; mozzarella is milder and super kid-friendly.

If your pasta salad looks “too loaded,” congratulations—you made it correctly. This is not a “mostly pasta, one tomato slice” situation.

A Little Mounia Moment

This salad is one of my go-tos when life feels like a never-ending to-do list. I’ve made it for last-minute get-togethers, rushed lunches, and those days when I need something that feels fresh and satisfying without cooking another full meal.

And every single time, someone asks: “What’s in this dressing?” That pepperoncini brine does so much heavy lifting, it deserves its own tiny apron.

Italian Pasta Salad in a rustic bowl with fusilli, chickpeas, cherry tomatoes, spinach, kalamata olives, pepperoncini, and shaved Parmesan — Italian Pasta Salad bursting with pepperoncini, chickpeas, cherry tomatoes, spinach, olives, and a sprinkle of Parmesan in a tangy Italian dressing.

FAQs About Pepperoncini Italian Pasta Salad

Can I make Italian Pasta Salad the night before?

Yes—and it’s honestly better after a rest in the fridge. Just give it a good toss before serving and consider adding a small splash of olive oil or a spoonful of reserved dressing if it looks a little dry.

Is this Pepperoncini Italian Pasta Salad spicy?

Pepperoncini are usually more tangy than hot. You’ll get a bright zip, not a “where’s my water?” moment. If you’re sensitive to heat, start with a little less pepperoncini and add more after tasting.

Can I swap the pasta shape?

Absolutely. Fusilli is great because it holds dressing, but rotini, farfalle, or penne work well too. Just keep it sturdy—delicate pasta can get mushy once chilled.

How do I store leftovers?

Store in an airtight container in the fridge for 3–4 days. The flavors keep developing, which is a very nice reward for Past You.

Can I add protein?

Totally. Grilled chicken, salami, pepperoni, or even canned tuna can work. If you want to keep it vegetarian, the chickpeas already help a lot, but adding extra beans is fair game too.

Serve It Up and Watch It Disappear

Whether you’re packing lunches, feeding a crowd, or just trying to make weekday dinner feel less “meh,” this Italian Pasta Salad is the kind of recipe that shows up and shows off. It’s colorful, hearty, and full of those bold Italian flavors that make everyone hover around the bowl like it’s giving out free compliments.

If you try it, don’t be surprised if it becomes your signature. And if someone asks for the recipe? Just smile and say, “Oh, it’s my Italian Pasta Salad—it’s kind of a big deal.”

More Easy Favorites to Serve With It

If you loved the briny little kick in this bowl, you’ll also want to try my Italian Chickpea Salad for a quick, zesty side dish
Want to keep the “fresh and herby” vibe going? This Greek Orzo with Lemon and Herbs makes the perfect light pasta partner
Planning a full spread (aka feeding hungry humans with opinions)? Pair it with Slow Cooker Italian Meatballs for an easy, cozy main dish
And if you’re in the mood for another fun potluck-style bowl, don’t miss my Italian Grinder Bean Salad that disappears fast at parties

If you make this recipe, I’d love to hear how it turned out—please leave a quick review and tap your star rating ⭐⭐⭐⭐⭐ (your stars help other readers find their new favorite too!).