Begin by bringing a large pot of salted water to a rolling boil. Add the fusilli pasta and cook for approximately 8-10 minutes or until al dente, stirring occasionally. Drain in a colander and rinse under cold water to cool.

In a medium mixing bowl, whisk together the olive oil, red wine vinegar, and pepperoncini brine. Add the minced shallot, minced garlic, oregano, and parsley. Season with salt and pepper to taste. Let sit to meld the flavors.

In a large mixing bowl, combine the cooked pasta, chickpeas, cherry tomatoes, mini sweet peppers, fresh baby spinach, Kalamata olives, and cheese. Gently toss until evenly distributed.

Pour the dressing over the pasta salad and toss thoroughly until everything is well-coated.

Cover and refrigerate for 1 to 2 hours before serving. For best results, make a day ahead.