In a large pot of boiling salted water, add the fusilli pasta and cook until al dente, following package instructions (usually about 8-10 minutes). Once cooked, drain the pasta and rinse it under cold water to stop the cooking process. Set aside.

In a medium bowl, whisk together the extra-virgin olive oil, red wine vinegar, pepperoncini brine or lemon juice, minced shallots, garlic, dried oregano, parsley, kosher salt, and black pepper. Let the dressing sit for about 10 minutes.

In a large mixing bowl, combine the cooled fusilli pasta with chickpeas, halved cherry tomatoes, sliced mini sweet peppers, baby spinach, pepperoncini, Kalamata olives, Parmesan, and provolone. Gently fold everything together.

Pour the prepared dressing over the pasta mixture, tossing everything together until each ingredient is coated. Cover the bowl with plastic wrap or a lid and refrigerate for at least 1-2 hours.

After chilling, give the salad a gentle stir and taste to adjust seasoning if necessary. Serve the salad in a large bowl, garnished with extra herbs or cheese if desired.