Bring a large pot of heavily salted water to a boil, then add the fusilli pasta. Cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water. Let cool completely.

In a medium bowl, combine extra-virgin olive oil, red wine vinegar, and pepperoncini brine. Finely chop shallots and garlic, adding to the mixture with dried oregano, dried parsley, kosher salt, and black pepper. Whisk until emulsified and let sit for 10 minutes.

In a large mixing bowl, add the cooled fusilli pasta with drained chickpeas, halved cherry tomatoes, sliced mini sweet peppers, and baby spinach. Toss in pepperoncini peppers, Kalamata olives, and grated cheese.

Pour dressing over the pasta salad mixture, ensuring all components are coated. Toss everything together gently.

Cover with plastic wrap or transfer to an airtight container. Refrigerate for at least 1 to 2 hours before serving.