Begin by boiling a large pot of generously salted water and cook the fusilli pasta until al dente according to package instructions. Drain the pasta once cooked, then rinse it under cold water to stop the cooking process and set it aside.

In a large measuring cup or bowl, combine olive oil, apple cider vinegar, pepperoncini brine (or lemon juice), minced shallots, garlic, dried oregano, dried parsley, kosher salt, and black pepper. Whisk these ingredients together until well blended and let them sit while you prepare the vegetables.

In a large mixing bowl, add the drained pasta along with chickpeas, halved cherry tomatoes, sliced mini sweet peppers, chopped spinach, sliced pepperoncini peppers, halved kalamata olives, grated Parmesan cheese, and cubed provolone or mozzarella cheese.

Pour the prepared dressing over the combined salad ingredients in the bowl and gently toss everything together until all ingredients are evenly coated with the dressing.

For optimal flavor development, cover the salad and refrigerate it for at least 1 to 2 hours before serving to allow all those wonderful flavors to meld together beautifully.