Begin by bringing a large pot of salted water to a rolling boil. Add the fusilli pasta and cook according to package instructions until al dente, usually about 8–10 minutes.

Once cooked, drain the pasta in a colander and rinse it under cold water to stop the cooking process. Set the pasta aside to cool completely while you prepare the dressing.

In a medium bowl, whisk together the olive oil, red wine vinegar, and pepperoncini brine or lemon juice. Add minced shallots, minced garlic, dried oregano, dried parsley, and a pinch of kosher salt and black pepper. Let the dressing sit for about 10 minutes to allow flavors to meld.

In a large mixing bowl, combine the cooled fusilli pasta, drained chickpeas, halved cherry tomatoes, diced mini sweet peppers, baby spinach, sliced pepperoncini, and pitted kalamata olives. Add freshly grated Parmesan and cubed provolone cheese. Gently fold all ingredients together.

Pour the prepared dressing over the pasta salad mixture and toss gently until the pasta and veggies are completely coated.

Cover with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 1 to 2 hours before serving.