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

In a medium mixing bowl, combine ½ cup olive oil, ¼ cup red wine vinegar, 2 tablespoons pepperoncini brine, and 1 chopped shallot. Add 2 cloves minced garlic, 1 teaspoon oregano, and 1 teaspoon parsley. Season with salt and pepper. Whisk until blended and let sit for 10 minutes.

In a large mixing bowl, add the cooled pasta, 1 can of chickpeas, 1 cup halved cherry tomatoes, and 1 cup chopped mini sweet peppers. Also, add 2 cups of spinach, ½ cup Kalamata olives, and ½ cup cubed provolone cheese. Toss to combine.

Drizzle the dressing over the salad ingredients and toss gently until everything is evenly coated. Adjust seasoning with salt and pepper if needed.

Cover the bowl or transfer to an airtight container. Refrigerate for at least 1 to 2 hours to let flavors meld.

Before serving, give the salad a gentle toss and garnish with fresh herbs if desired. Serve cold or at room temperature.