Description
Bloody Mary pasta salad gives you the taste of the classic brunch drink in a delicious variation of macaroni salad. A zippy dressing coats rotini and vegetables for a dressed up picnic side dish.
Ingredients
Scale
- 4 cups rotini pasta (cooked, drained, and run under cold water to stop cooking)
- 2/3 cup sun dried tomato vinaigrette dressing
- 1/3 cup cocktail sauce
- 3 tbsp Worcestershire sauce
- pinch cayenne pepper (optional)
- 1 1/2 cups grape tomatoes (halved lengthwise)
- 3 stalks celery (washed & thinly sliced)
- 1/3 cup sliced pimento stuffed green olives
- 1/2 cup crisp, crumbled plant-based bacon bits
Instructions
- Step 1: In a medium sized mixing bowl whisk together the dressing, cocktail sauce, Worcestershire sauce, and cayenne pepper (if including) until smooth. Set aside.
- Step 2: To a large mixing bowl add the cooked, cooled pasta, tomatoes, celery, olives, and plant-based bacon bits. Toss them gently until evenly combined.
- Step 3: Pour the dressing out over top and toss once again, just until evenly combined.
- Step 4: Cover the mixing bowl with cling wrap, tightly sealed and refrigerate for 1-2 hours- just until chilled.
- Step 5: Remove the pasta from the fridge, toss the cling wrap, and give the pasta salad a generous stir, and serve.
Notes
If you can’t find rotini, you could substitute penne, ziti, bowties or any other medium pasta. Omit cayenne pepper if you prefer a milder taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Cold Mix
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 185 kcal
- Sugar: 4 g
- Sodium: 354 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 7 mg
Keywords: bloody mary pasta salad, rotini pasta salad, picnic side dish, American salad