Begin by bringing a large pot of generously salted water to a rolling boil. Add the fusilli pasta and cook for 8-10 minutes until al dente, stirring occasionally. Once cooked, drain and rinse under cold water to cool down.

In a large mixing bowl, whisk together ½ cup of extra-virgin olive oil and ¼ cup of red wine vinegar until well combined. Add in the minced shallots, garlic, 2 tablespoons of pepperoncini brine, dried oregano, dried parsley, kosher salt, and black pepper. Let it sit for about 10 minutes.

Add the cooled fusilli, 1 can of rinsed chickpeas, halved cherry tomatoes, chopped mini sweet peppers, a handful of fresh baby spinach, sliced pepperoncini, and Kalamata olives in the same bowl. If desired, incorporate grated Parmesan cheese and cubed provolone. Mix gently.

Pour the prepared dressing over the pasta and vegetable mixture, ensuring an even coating. Toss gently, taste and adjust the seasoning if needed.

Transfer the salad into an airtight container or cover the mixing bowl with plastic wrap. Refrigerate for at least 1 to 2 hours before serving.