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Pepperoncini Italian Pasta Salad

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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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Pepperoncini Italian Pasta Salad

Serves 8

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.

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