Bring a large pot of salted water to a boil. Add fusilli pasta and cook for 8-10 minutes until al dente. Drain, rinse under cold water, and set aside.

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

In a bowl with cooled fusilli, add chickpeas, cherry tomatoes, mini sweet peppers, and fresh spinach. Toss gently to combine.

Stir in kalamata olives, provolone cheese, and parmesan. Fold gently to combine.

Pour dressing over salad and toss thoroughly to coat. Adjust seasoning if needed.

Cover and refrigerate for at least 1-2 hours before serving.