Bring a large pot of salted water to a rolling boil. Add the fusilli pasta and cook until al dente, about 8-10 minutes, stirring occasionally. Drain the pasta and rinse under cold water.

In a medium-sized bowl, whisk together the extra-virgin olive oil, red wine vinegar, and pepperoncini brine. Add finely chopped shallots, minced garlic, dried oregano, parsley, kosher salt, and black pepper.

In a large mixing bowl, combine the cooled fusilli pasta with chickpeas, halved cherry tomatoes, sliced mini sweet peppers, fresh baby spinach, sliced kalamata olives, and grated Parmesan and provolone cheese. Toss gently to distribute evenly.

Drizzle the prepared dressing over the pasta mixture and toss everything together until all ingredients are evenly coated.

Cover the salad with plastic wrap and refrigerate for at least 1 to 2 hours, or ideally overnight.