Bring a large pot of salted water to a boil. Add 8 ounces of fusilli pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

In a mixing bowl, whisk together 6 tablespoons of extra-virgin olive oil, 3 tablespoons of red wine vinegar, and 2 tablespoons of pepperoncini brine (or lemon juice). Add 1 minced shallot, 1 minced garlic, 1 teaspoon of dried oregano, and sprinkle with salt and black pepper. Allow to sit for 10 minutes.

In a large serving bowl, combine the cooled pasta, 1 can of drained chickpeas, 1 cup of halved cherry tomatoes, 1 cup of chopped mini sweet peppers, 2 cups of fresh spinach, and ½ cup of sliced Kalamata olives. If using, add in ½ cup of grated Parmesan cheese and ½ cup of diced cheese.

Pour the dressing over the salad ingredients and gently toss everything until well coated.

Cover the salad and refrigerate for at least 1-2 hours before serving.

Adjust seasoning with salt or a splash of fresh lemon juice if needed before serving. Serve chilled or at room temperature.