Bring a large pot of salted water to a boil. Add fusilli pasta and cook for 8–10 minutes until al dente. Drain and rinse under cold water for 30 seconds.

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

In a large mixing bowl, add cooled pasta, chickpeas, cherry tomatoes, mini sweet peppers, and spinach. Toss gently to combine.

Pour dressing over the pasta mixture and toss gently to coat everything evenly.

Cover and refrigerate for at least 1 to 2 hours to chill.

Before serving, toss the salad gently and add extra seasoning or olive oil if desired. Serve cold.