Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process. Ensure the pasta is cooled completely.

In a medium bowl, whisk together ½ cup of extra-virgin olive oil, 3 tablespoons of red wine vinegar, and a splash of pepperoncini brine or freshly squeezed lemon juice. Add in 1 minced shallot, 1 minced garlic clove, 1 teaspoon of dried oregano, and 1 teaspoon of dried parsley. Season generously with kosher salt and black pepper.

In a large mixing bowl, combine the chilled fusilli pasta, 1 can of drained and rinsed chickpeas, 1 cup of halved cherry tomatoes, 1 cup of chopped mini sweet peppers, and 2 cups of baby spinach. Gently fold in ½ cup of sliced Kalamata olives, ¼ cup of grated Parmesan cheese, and ½ cup of diced provolone or mozzarella cheese.

Pour the prepared dressing over the pasta mixture and gently toss all the ingredients together until everything is evenly coated. Cover the bowl with plastic wrap or transfer the salad to an airtight container and refrigerate for at least 1-2 hours.