Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add fusilli pasta and cook according to package instructions until al dente, approximately 8-10 minutes. Drain and rinse under cold water. Set aside in a large mixing bowl.

Prepare the Dressing: In a medium mixing bowl, whisk together olive oil, red wine vinegar, and pepperoncini brine. Stir in minced shallot, garlic, oregano, parsley, and a pinch of salt and pepper. Let sit for at least 10 minutes.

Combine the Vegetable Ingredients: In the bowl with cooled pasta, add chickpeas, cherry tomatoes, mini sweet peppers, pepperoncini, and baby spinach. Mix in Kalamata olives and Parmesan cheese until combined.

Dress the Salad: Pour the prepared dressing over the pasta and vegetable mixture. Toss gently until everything is evenly coated.

Chill the Salad: Transfer the salad into an airtight container and refrigerate for at least 1-2 hours before serving.