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

In a mixing bowl, combine olive oil, red wine vinegar, pepperoncini brine or lemon juice, shallots, garlic, oregano, and parsley. Whisk until emulsified and season with salt and pepper. Let sit for at least 10 minutes.

In a large mixing bowl, combine the drained pasta, chickpeas, cherry tomatoes, sweet peppers, and spinach. Add pepperoncini, olives, Parmesan, and provolone or mozzarella cheese, gently folding together.

Pour the dressing over the salad and toss gently until evenly coated. Cover and refrigerate for 1-2 hours.