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

In a medium bowl, whisk together olive oil, red wine vinegar, and pepperoncini brine. Add minced shallots, garlic, oregano, parsley, kosher salt, and black pepper. Let sit to meld flavors.

In a large bowl, combine cooked pasta, chickpeas, halved cherry tomatoes, sliced mini sweet peppers, and chopped spinach. Mix in pepperoncini and olives, followed by Parmesan and provolone.

Pour the dressing over the pasta and vegetable mixture. Toss gently to coat all ingredients. Adjust seasoning if needed.

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