Bloody Mary Pasta Salad

    Pasta salad with lots of bloody mary ingredients including celery, pickled green beans, carrots, and lots of olives.


    • 1 pound Rotini Pasta
    • 14 ounces Canned Diced Tomatoes
    • 1/4 cup Vodka
    • 2 tablespoons Worcestershire Sauce
    • 1 tablespoon Hot Sauce
    • 1 heaping tablespoon Horseradish
    • 1/4 cup Pickle Juice
    • 1 cup chopped olives with juices (mine were jalapeno stuffed)
    • 1/2 cup chopped pickled carrots
    • 1/2 cup chopped pickled green beans
    • 1/2 cup sliced celery
    • 1 tablespoon Celery Salt
    • 5 small tomatoes chopped


    1. Bring a pot of water to a boil and drop the pasta. Cook to al dente, about 9-10 minutes. Strain
    2. Meanwhile, mix the other ingredients in a bowl. After straining the pasta add it to the bowl with the other ingredients and mix well.
    3. Refrigerate for an hour or so until it is cooled. Taste and add seasoning if needed, like hot sauce, worcestershire, or pickle juice.


    I served a make your own bloody bar at my place a few weeks ago and I had all these leftover pickles and olives so I decided to throw them into a pasta salad. I love bloody marys, it’s one of those things I never liked and then a few years ago became obsessed with them. I love this pasta salad because it looks like a regular pasta salad but tastes like a bloody mary. One of the most important things was the pickled carrots and green beans, but I think it is important to adapt this to however you like your bloody mary.

    All the ingredients in a bowl. I like to add hot pasta to pasta salad ingredients the way you would if you were making a hot pasta dish to help everything come together.

    Looks like a regular pasta salad but the worcestershire, horseradish, and hot sauce give it that classic bloody mary flavor. All the pickled veggies give this a great bright flavor.