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

Prepare the Dressing: Whisk together olive oil, vinegar, brine, shallots, garlic, oregano, parsley, salt, and pepper in a bowl. Let sit to meld flavors.

Combine Salad Ingredients: In a large mixing bowl, combine cooled pasta, chickpeas, tomatoes, peppers, and spinach. Toss gently.

Dress the Salad: Drizzle dressing over salad, toss to coat, and adjust seasoning if needed. Flavor should balance.

Chill and Serve: Refrigerate for 1-2 hours before serving. Toss before serving to blend flavors.