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.

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.

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

Description

This Italian Pasta Salad is bright, zesty, and loaded with fusilli, chickpeas, cherry tomatoes, spinach, olives, and pepperoncini—perfect for potlucks and make-ahead lunches.

Ingredients

Scale

Pasta Salad

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

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 shallots, minced
2 garlic cloves, minced
2 tsp dried oregano
2 tsp dried parsley
3/4 tsp kosher salt
1/2 tsp black pepper

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Instructions

Cook pasta in a large pot of generously salted water until al dente. Drain and rinse with cold water; set aside.
Make the dressing: In a bowl or large measuring cup, whisk together olive oil, red wine vinegar, pepperoncini brine (or lemon juice), shallots, garlic, oregano, parsley, salt, and pepper. Let sit while you prep the veggies.
Assemble the salad: In a large bowl, combine pasta, chickpeas, tomatoes, sweet peppers, spinach, pepperoncini, olives, Parmesan, and provolone (or mozzarella).
Pour dressing over the top and toss well to coat.
Refrigerate for 1–2 hours before serving for best flavor. Toss again right before serving.

Notes

For the best flavor, chill at least 1 hour (it gets even better as it sits).

Pasta can soak up dressing—if it looks a little dry after chilling, add a small splash of olive oil or extra dressing.

Want it less tangy? Use lemon juice instead of pepperoncini brine, or reduce the brine to 1 Tbsp.

Store leftovers airtight in the fridge for 3–4 days.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Salad / Side Dish
Method: No-Bake (stovetop for pasta)
Cuisine: Italian

Nutrition

Serving Size: 1 Serving
Calories: 420 kcal
Sugar: 3 g
Sodium: 795 mg
Fat: 20 g
Saturated Fat: 5 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 43 g
Fiber: 4 g
Protein: 16 g
Cholesterol: 15 mg