Cook the Pasta: In a large pot, bring salted water to a rolling boil over high heat. Add the fusilli pasta and cook according to package instructions until al dente, usually around 8–10 minutes. Drain and rinse briefly under cold water.

Prepare the Dressing: Whisk together olive oil, red wine vinegar, and pepperoncini brine in a mixing bowl. Add minced shallots, minced garlic, oregano, parsley, salt, and pepper. Whisk until emulsified.

Combine the Salad Ingredients: In a large bowl, add the cooled pasta, chickpeas, cherry tomatoes, sweet peppers, and baby spinach. Toss gently.

Add Cheese and Olives: Fold in Parmesan, provolone, and Kalamata olives. Mix carefully to distribute ingredients without breaking the pasta.

Dress the Salad: Pour the dressing over the salad mixture. Toss gently to coat all ingredients evenly.

Chill Before Serving: Cover the bowl or transfer to an airtight container. Refrigerate for 1 to 2 hours.

Final Adjustments: Before serving, taste the salad and adjust seasonings. Add a splash of lemon juice or olive oil if desired.