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Italian Pasta Salad (Vegetarian) Recipe

Italian Pasta Salad (Vegetarian) Recipe
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★★★★★

4.7 from 7 reviews

A vibrant and flavorful Italian Pasta Salad packed with fusilli pasta, fresh vegetables, chickpeas, and a tangy homemade Italian dressing. Perfect for vegetarian meals, picnics, or potlucks, this refreshing pasta salad combines a variety of textures and tastes for a satisfying dish.

Ingredients

Scale

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

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

Instructions

  1. Cook Pasta: Cook fusilli pasta in a large pot of generously salted boiling water until al dente, about 9-11 minutes. Drain the pasta and rinse under cold water to cool and stop the cooking process. Set aside.
  2. Prepare Dressing: In a large measuring cup or bowl, whisk together extra-virgin olive oil, red wine vinegar, pepperoncini brine (or fresh lemon juice), minced shallots, minced garlic, dried oregano, dried parsley, kosher salt, and black pepper until well combined. Allow the dressing to sit for a few minutes to meld the flavors.
  3. Combine Salad Ingredients: In a large mixing bowl, combine the cooled pasta, drained chickpeas, halved cherry tomatoes, sliced mini sweet peppers, roughly chopped baby spinach, sliced pepperoncini peppers, halved kalamata olives, grated Parmesan cheese, and cubed provolone or mozzarella cheese. Toss gently to mix evenly.
  4. Dress the Salad: Pour the prepared Italian dressing over the pasta salad mixture. Toss thoroughly to coat all ingredients with the dressing evenly.
  5. Chill Before Serving: Cover the salad bowl and refrigerate for at least 1 to 2 hours to allow the flavors to blend and the salad to chill. Serve cold or at room temperature as a satisfying vegetarian dish.

Notes

  • For a gluten-free option, substitute fusilli pasta with gluten-free pasta.
  • The salad tastes best after chilling for a few hours or overnight for maximum flavor infusion.
  • You can swap provolone for mozzarella or another mild cheese based on preference.
  • Adjust the amount of pepperoncini and brine according to your spice and tang preference.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: Italian pasta salad, vegetarian pasta salad, fusilli pasta salad, Italian dressing, cold pasta salad, summer salad, picnic recipes

Find it online: https://hannahdelgado.com/italian-pasta-salad-vegetarian-recipe/