In a large pot, bring salted water to a vigorous boil. Add fusilli pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Once cooked, drain and rinse under cold water.

Whisk together extra-virgin olive oil, red wine vinegar, pepperoncini brine, minced shallots, minced garlic, dried oregano, chopped parsley, kosher salt, and black pepper. Let the dressing sit to meld the flavors.

In a large mixing bowl, combine the cooled pasta with chickpeas, halved cherry tomatoes, sliced mini sweet peppers, baby spinach, pepperoncini, Kalamata olives, and cubed cheese. Gently fold to mix.

Pour the prepared dressing over the salad and toss everything together until well-coated.

Cover the bowl and refrigerate the salad for 1 to 2 hours. Toss before serving and drizzle with olive oil if desired.