Cook the fusilli pasta in boiling salted water for 8-10 minutes until al dente. Drain and rinse with cold water. Set aside to cool.

In a mixing bowl, whisk together olive oil, red wine vinegar, pepperoncini brine, minced shallot, garlic, oregano, and parsley. Season with salt and pepper. Let sit for 10 minutes.

In a large mixing bowl, combine the cooled pasta, chickpeas, cherry tomatoes, diced mini sweet peppers, spinach, olives, Parmesan cheese, and provolone or mozzarella. Mix well.

Pour the dressing over the salad and gently toss until well coated. Taste and adjust seasoning if needed.

Cover and refrigerate for 1-2 hours before serving. Ideal to chill overnight for best flavor.