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Pepperoncini Italian Pasta Salad

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Serves 8 | 

Perfect for parties, dinner, or lunch.

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:

  1. Cook pasta according to package directions. Drain, then rinse with cold water.
  2. 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.
  3. Place in the refrigerator to chill for 2 hours before serving.
Main Ingredient: Pasta, Spinach
Cooking Method: Boil
Course: Salad
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In no event shall Frazier Farms, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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