Name: Loaded Bloody Mary Pasta Salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 8 ounces short pasta shapes; 0.5 tsp kosher salt; 1 cup grape tomatoes; 0.5 cup green olives; 4 stalk celery; 0.5 cup pepperoncini peppers; 0.5 tsp black pepper; 0.5 cup bacon bits; 0.5 cup shrimp; 1 heaping cup chopped tomatoes; 0.5 cup sun-dried tomatoes; 2 tablespoons Worcestershire sauce; 2 tablespoons pepperoncini juice; 2 teaspoons fresh lemon juice; 2 teaspoons Tabasco sauce; 0.5 tsp kosher salt; 0.25 tsp celery salt; 7 tablespoons extra virgin olive oil

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Loaded Bloody Mary Pasta Salad

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Ingredients

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Loaded Bloody Mary Pasta Salad

Pasta Salad

8 ounces short pasta shapes

½ tsp kosher salt plus more for salting water

1 cup grape tomatoes

½ cup green olives

4 stalk celery

½ cup pepperoncini peppers

½ tsp black pepper

½ cup bacon bits

½ cup shrimp

Bloody Mary Vinaigrette

1 heaping cup chopped tomatoes

½ cup sun-dried tomatoes

2 tablespoons Worcestershire sauce

2 tablespoons pepperoncini juice

2 teaspoons fresh lemon juice

2 teaspoons Tabasco sauce

½ tsp kosher salt plus more to taste

¼ tsp celery salt

7 tablespoons extra virgin olive oil

Instructions

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Instructions

Cook the pasta: Heat about 4 quarts of water in a large pot over high heat. Once boiling, add at least 1 tablespoon salt to season the water. Cook the pasta (8 ounces) according to box directions. Be sure to cook it to just al dente (lowest cook time), as the dressing will soften the pasta and if it’s overcooked, any leftovers will become mushy. Drain and rapidly cool by running under cold water. Set aside to drain well while you continue the recipe.

Make the vinaigrette: Meanwhile, in a bullet blender, small food processor, or using an immersion blender and cup, blend together all of the ingredients for the vinaigrette. Use whatever oil from the sun-dried tomato jar you can, while still leaving them submerged in the jar, and then top it off to the correct amount using extra virgin olive oil (I usually get about half of each). Blend, taste, and add more Tabasco sauce, salt, or olive oil if needed. It should definitely be tasting like a bloody mary at this point!

Mix the salad: In a large mixing bowl, fold together the cooked pasta, grape tomatoes (1 cup, quartered), olives (1/2 cup, sliced), celery (4 stalks, diced), pepperoncinis (1/2 cup, drained and chopped), salt (1/2 teaspoon) and a few grinds of black pepper (~1/2 teaspoon). Also add the bacon bits (1/2 cup) and shrimp (1/2 cup), if using. Then, pour over the dressing and fold again so that everything is well coated.

Chill the salad: Cover and place the pasta in the fridge for 20 minutes to allow the flavors to meld and so the pasta can absorb some of the dressing. Stir again, and taste to see if it needs any more salt, pepper or lemon juice before serving.

Serve and store: Serve the pasta with additional sliced olives and/or pepperoncinis scattered on top as garnish. Store leftovers in the fridge for up to 4 days. Taste before serving again, and then add a little more extra virgin olive oil if it feels dry, or lemon juice and salt if it tastes a little flat. As the dressing is absorbed into the pasta, the flavors will alter slightly.