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

In a medium bowl, whisk together olive oil, red wine vinegar, pepperoncini brine, shallots, garlic, oregano, parsley, salt, and pepper until smooth and emulsified.

In a large mixing bowl, combine cooled pasta, chickpeas, cherry tomatoes, mini sweet peppers, and spinach. Add olives, provolone, and parmesan, and toss together.

Pour dressing over salad and toss to coat evenly. Taste and adjust seasoning if necessary.

Cover and refrigerate for at least 1-2 hours to allow flavors to meld.

Before serving, toss again and serve chilled or at room temperature.