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Pepperoncini Italian Pasta Salad
Serves 8 |
Perfect for parties, dinner, or lunch.
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Ingredients:
| 1 lb fusilli pasta |
| 3 cups fresh baby spinach, roughly chopped |
| 3/4 cup sliced pepperoncini peppers |
| 1 cup thinly sliced mini sweet peppers |
| 1 can chickpeas, drained and rinsed, 15-oz. |
| 3/4 cup pitted Kalamata olives, halved |
| 1 pint cherry tomatoes, halved |
| 3/4 cup shredded mozzarella cheese |
| 1 cup grated Parmesan cheese |
| Italian dressing, for serving |
Directions:
- Cook pasta according to package directions. Drain, then rinse with cold water.
- Pour the pasta into a large bowl. Add spinach, pepperoncini peppers, mini sweet peppers, chickpeas, kalamata olives, tomatoes, mozzarella cheese, and Parmesan. Pour the Italian dressing over top and toss to combine.
- Place in the refrigerator to chill for 2 hours before serving.
| Main Ingredient: | Pasta, Spinach |
| Cooking Method: | Boil |
| Course: | Salad |
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