Cook pasta in a large pot of generously salted water until al dente. Drain, rinse with cold water, and set aside.

Prepare Italian Dressing by combining olive oil, vinegar, pepperoncini brine, shallots, garlic, oregano, parsley, salt, and black pepper in a large liquid measuring cup or bowl; whisk well. Let sit while you slice and dice veggies for pasta salad.

In a large bowl, combine drained pasta, chickpeas, tomatoes, bell peppers, spinach, pepperoncini peppers, olives, Parmesan, and provolone. Pour dressing overtop and toss well to combine.

Refrigerate for at least 1 to 2 hours before serving.