Vibrant Italian Veggie Pasta Mix
Experience the fresh flavors of Italy with this colorful and zesty veggie pasta salad. Ideal for lunch or as a flavorful side at gatherings. It's a breeze to prepare and full of vibrant ingredients.
Ingredients
- 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 green olives halved
- 1 cup grated Romano cheese
- 3/4 cup mozzarella cubes small, cubed
- 2 cups fresh baby spinach roughly chopped
- 1/2 cup avocado oil
- 1/4 cup apple cider vinegar
- 2 Tbsp. pepperoncini brine from the jar
- 3 Tbsp. minced shallots
- 2 cloves garlic minced
- 2 tsp. dried oregano
- 2 tsp. dried basil
- 3/4 tsp. kosher salt
- 1/2 tsp. black pepper
Instructions
- Boil 1 lb. of fusilli pasta in well-salted water until just tender, about 10-12 minutes.
- Drain pasta and refresh under cold running water, setting aside to maintain its firm texture.
- Whisk together avocado oil, apple cider vinegar, pepperoncini brine, minced shallots, garlic, oregano, and dried basil in a bowl for a bright and tangy dressing.
- In a large mixing bowl, toss cooled pasta with chickpeas, tomatoes, mini sweet peppers, spinach, olives, Romano, and mozzarella cubes.
- Pour the prepared dressing over the pasta mix and fold gently but thoroughly.
- Allow flavors to meld in the refrigerator for a minimum of one hour before serving.
Notes
Make this light, flavorful Italian Veggie Pasta Mix ahead of a summer event for a hassle-free side dish. For variety, use this recipe as a base and improvise with seasonal vegetables or cheeses.