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In a large pot, cook the fusilli pasta in generously salted water until it reaches al dente. Once done, drain the pasta and rinse it with cold water before setting it aside.
To make the Italian dressing, mix together the olive oil, red wine vinegar, pepperoncini brine or lemon juice, minced shallots, garlic, oregano, parsley, kosher salt, and black pepper in a large measuring cup or bowl. Whisk the ingredients thoroughly and let the dressing sit while you prepare the vegetables.
In a large mixing bowl, combine the drained pasta, chickpeas, halved cherry tomatoes, sliced mini sweet peppers, chopped spinach, sliced pepperoncini, halved kalamata olives, grated Parmesan, and cubed provolone or mozzarella cheese.
Drizzle the prepared dressing over the pasta salad and toss everything together until well combined.
Cover the salad and refrigerate it for at least 1 to 2 hours before serving to allow the flavors to meld.