Cook the fusilli pasta in salted boiling water for 8-10 minutes until al dente. Drain and rinse under cold water.

In a medium bowl, whisk together olive oil, red wine vinegar, pepperoncini brine, minced shallots, minced garlic, oregano, parsley, salt, and pepper.

In a large bowl, combine the cooled pasta, chickpeas, cherry tomatoes, sweet peppers, spinach, pepperoncini, olives, and cheeses. Toss gently.

Pour dressing over the salad and toss to coat evenly. Chill in the refrigerator for 1-2 hours.

Give the salad a final toss before serving and adjust seasoning if needed. Serve and enjoy!