Begin by bringing a large pot of salted water to a rolling boil. Add the fusilli pasta and cook according to package directions until al dente, usually about 8-10 minutes. Once cooked, drain the pasta in a colander and immediately rinse it under cold water.

In a large mixing bowl, whisk together the extra-virgin olive oil, red wine vinegar, pepperoncini brine, minced shallots, minced garlic, dried oregano, dried parsley, salt, and pepper. Blend the ingredients until fully incorporated and smooth.

In a spacious salad bowl, add the chilled pasta along with chickpeas, halved cherry tomatoes, sliced mini sweet peppers, fresh baby spinach, kalamata olives, and diced cheese. Gently toss the ingredients together until evenly distributed.

Pour the prepared dressing over the salad mixture and toss everything together thoroughly. Transfer the salad to the refrigerator and let it chill for 1-2 hours.