- Bloody Mary Pasta Salad
Bloody Mary Pasta Salad
Meal Tags: Dinner, Lunch, Make-ahead, Salad
Dietary Tags: Dairy-free, Egg-free, Nut-free, Pescatarian
- 1/4 cup olive oil
- 3 tbsp red wine vinegar
- 1 tbsp hot sauce
- 1 tsp Worcestershire sauce
- 1 tsp prepared horseradish
- 1 tsp ground celery seed
- 1/2 lemon, juice
- 1 lb dried cavatappi pasta
- 2 cups cherry tomatoes, halved
- 2 celery ribs, sliced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 red onion, sliced
- 1/2 cup green olives
- salt and freshly ground black pepper
Cook the pasta in boiling water according to the package directions. Set it aside.
Meanwhile, in a small bowl, whisk together the olive oil, red wine vinegar, hot sauce, Worcestershire sauce, horeseradish, celery seed, and lemon juice. Season with salt and pepper to taste.
In a large bowl, mix together the cooked pasta, tomatoes, celery, red bell pepper, green bell pepper, red onion, and olives. Pour the sauce over the salad and mix well.
Serve immediately or store in the refrigerator for up to 5 days.