Bring a large pot of salted water to a boil. Add the fusilli pasta and cook for 8-10 minutes until al dente. Drain in a colander and rinse under cold water.

In a medium bowl, whisk together olive oil, red wine vinegar, and lemon juice. Add shallot, garlic, oregano, and parsley. Season with salt and pepper to taste.

In a large mixing bowl, combine cooled pasta, chickpeas, tomatoes, sweet peppers, spinach, pepperoncini, olives, Parmesan, and provolone. Stir until well mixed.

Drizzle dressing over the pasta mixture and toss to coat evenly. Adjust seasoning with salt and pepper if necessary.

Cover and refrigerate for 1-2 hours before serving. Toss again before serving and drizzle with olive oil if it appears dry.