In a large pot, bring water to a boil and add salt. Cook fusilli pasta for 8-10 minutes until al dente, then drain and rinse under cold water.

In a medium bowl, whisk together olive oil, red wine vinegar, and pepperoncini brine. Add shallot, garlic, oregano, and parsley; season with salt and pepper.

In a large mixing bowl, combine cooled fusilli pasta, chickpeas, cherry tomatoes, sweet peppers, and spinach.

Pour the dressing over the pasta and vegetable mix, tossing gently to coat all ingredients.

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