Mexican Pasta Salad by Matt Wendel

Serves: 12

Prep time: 40 minutes


  • 1 16-ounce box of large shell pasta
  • 1 12-ounce bottle of Girard’s Champagne Vinaigrette
  • 1 6-ounce bag of baby spinach, or more if desired
  • 1 16-ounce can of artichoke hearts, drained and quartered
  • 1 small red onion, sliced thinly
  • 12 ounces fresh grated parmesan cheese
  • 16 ounces whole, pitted kalamata olives
  • 12 ounces crumbled feta cheese
  • 8-10 fresh basil leaves – rolled up and thinly sliced
  • 1 tablespoon olive oil
  • salt and pepper to taste

For a touch of Tex-Mex add:


  • 1 small bunch cilantro leaves, roughly chopped
  • 3 serrano peppers, seeded and chopped


  1. Prepare pasta as directed on the package. (Make sure to add a little olive oil and salt to the water)
  2. Drain pasta. While pasta is still hot, stir in half of the Champagne vinaigrette and add half of the parmesan cheese.
  3. Mix and let cool.
  4. Once pasta is cool, mix in the remaining ingredients and add more of the vinaigrette, if needed.
  5. Salt and pepper to taste.
  6. Let pasta chill in refrigerator.  
  7. This pasta is great when served with grilled chicken shrimp or salmon.
    Mexican pasta salad, photo 9, Aug 20
    Mexican pasta salad, photo 10. Aug 20

Print Friendly, PDF & Email

Leave a Comment

Your email address will not be published. Required fields are marked *