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Bloody Mary Pasta Salad
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Bloody Mary Pasta Salad

Pasta salad with lots of bloody mary ingredients including celery, pickled green beans, carrots, and lots of olives.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course, Side Dish
Cuisine: American
Keyword: pasta, Spicy, vegetarian
Servings: 6 people

Ingredients

  • 1 pound rotini pasta
  • 14 ounces canned diced tomatoes
  • 1/4 cup vodka
  • 2 tablespoons Worcestershire sauce see note
  • 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

Instructions

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

Notes

I tagged this recipe as vegetarian, but be aware that Worcestershire sauce is not vegetarian. You could substitute a vegan version or soy sauce in a pinch.