In a large pot, bring salted water to a rolling boil. Add fusilli pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain the pasta and rinse under cold water.

In a medium bowl, whisk together extra-virgin olive oil, red wine vinegar, and pepperoncini brine or fresh lemon juice. Add minced shallots, minced garlic, dried oregano, dried parsley, kosher salt, and black pepper.

In a large mixing bowl, combine cooled pasta, drained chickpeas, cherry tomatoes, mini sweet peppers, fresh baby spinach, sliced pepperoncini, and halved Kalamata olives. Toss gently to combine.

Pour the prepared dressing over the pasta salad and gently fold until evenly coated. Cover and refrigerate for at least 1 to 2 hours before serving.