Bring a large pot of generously salted water to a rolling boil. Add the fusilli pasta and cook according to package instructions until al dente, about 8–10 minutes. Drain the pasta, then rinse it under cold water to stop the cooking process and cool it down. Set the pasta aside in a large mixing bowl.

In a separate bowl, whisk together the extra-virgin olive oil, red wine vinegar, pepperoncini brine (or lemon juice), minced shallots, garlic, dried oregano, dried parsley, kosher salt, and black pepper. Let this zesty dressing sit for about 10 minutes, allowing the flavors to meld beautifully, while you prepare the rest of the salad.

In the large mixing bowl with the cooled fusilli, add the drained chickpeas, halved cherry tomatoes, thinly sliced mini sweet peppers, roughly chopped baby spinach, sliced pepperoncini, halved Kalamata olives, grated Parmesan cheese, and cubed provolone. Gently toss everything together until all ingredients are well combined and the salad looks vibrant.

Pour the prepared dressing over the salad mixture. Using a large spoon or spatula, toss the ingredients thoroughly to ensure every bite is coated with the zesty flavor of the dressing. Be gentle to avoid breaking the pasta or vegetables while mixing.

Cover the salad with plastic wrap or transfer it to an airtight container. Refrigerate the Italian Pasta Salad for at least 1 to 2 hours, or preferably overnight. This resting time allows the flavors to meld and develop, resulting in a deliciously refreshing salad perfect for summer gatherings.