Print

Bloody Mary Pasta Salad Recipe

Bloody Mary Pasta Salad Recipe
Print Recipe

★★★★★

5 from 16 reviews

A zesty and refreshing Bloody Mary Pasta Salad combining rotini pasta with a tangy sun-dried tomato vinaigrette, cocktail sauce, Worcestershire sauce, and a hint of cayenne pepper, tossed with grape tomatoes, celery, olives, and crispy bacon. Perfect as a bold side dish for summer picnics or casual get-togethers.

Ingredients

Scale

Salad Base

  • 4 cups rotini pasta (cooked, drained, and cooled)
  • 1 1/2 cups grape tomatoes (halved lengthwise)
  • 3 stalks celery (washed and thinly sliced)
  • 1/3 cup sliced pimento stuffed green olives
  • 1/2 cup crisp, crumbled bacon

Dressing

  • 2/3 cup sun dried tomato vinaigrette dressing
  • 1/3 cup cocktail sauce
  • 3 tbsp Worcestershire sauce
  • Pinch cayenne pepper (optional, for a spicy kick)

Instructions

  1. Prepare the dressing: In a medium-sized mixing bowl, whisk together the sun-dried tomato vinaigrette, cocktail sauce, Worcestershire sauce, and cayenne pepper (if using) until the mixture is smooth and well combined. Set aside to let flavors meld.
  2. Combine salad ingredients: In a large mixing bowl, add the cooked cooled rotini pasta, halved grape tomatoes, sliced celery, pimento stuffed green olives, and crumbled bacon. Gently toss the ingredients to distribute evenly without breaking the pasta or tomatoes.
  3. Add dressing to salad: Pour the prepared dressing over the combined salad ingredients and toss carefully once more, just until everything is evenly coated with the dressing.
  4. Chill the salad: Cover the bowl tightly with cling wrap and refrigerate the pasta salad for 1 to 2 hours to let the flavors marry and to serve it chilled for the best taste.
  5. Serve: Remove the pasta salad from the fridge, discard the cling wrap, give it a good stir to redistribute any dressing that may have settled, and serve immediately as a flavorful and refreshing side dish.

Notes

  • Make sure to rinse cooked pasta under cold water to stop the cooking process and cool it down for the salad.
  • If you prefer less heat, omit the cayenne pepper altogether.
  • The salad tastes best if it sits refrigerated for at least an hour before serving to allow the flavors to blend.
  • For a vegetarian version, omit bacon and add roasted red peppers or sun-dried tomatoes instead.
  • Use good-quality cocktail sauce and Worcestershire sauce for the most authentic flavor.

Nutrition

Keywords: Bloody Mary pasta salad, rotini pasta salad, summer salad, picnic pasta salad, cocktail sauce pasta, bacon pasta salad

Find it online: https://victoriablair.com/bloody-mary-pasta-salad-recipe/