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

In a medium bowl, whisk together olive oil, red wine vinegar, and pepperoncini brine with shallots, garlic, oregano, parsley, salt, and black pepper. Let sit for 10 minutes.

In a large mixing bowl, combine cooled pasta, chickpeas, cherry tomatoes, mini sweet peppers, baby spinach, pepperoncini peppers, olives, and cheeses.

Pour the dressing over the pasta mixture and toss gently until everything is coated.

Cover and refrigerate the salad for at least 1-2 hours before serving.