Bloody Mary Pasta Salad
A refreshing summer salad inspired by the classic Bloody Mary cocktail, featuring vibrant vegetables and tangy dressing.
Ingredients
Pasta and Vegetables
- 8 oz pasta (your choice, like rotini or penne) Cooked according to package instructions.
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup celery, diced
- ¼ cup red onion, finely chopped
- ¼ cup green olives, sliced
Dressing
- ¼ cup vodka Can be substituted with additional tomato juice for a non-alcoholic version.
- ¼ cup tomato juice
- 1 tbsp Worcestershire sauce Use vegan alternative for a vegan dish.
- 1 tbsp hot sauce Adjust according to desired spice level.
- to taste Salt and pepper Season to enhance flavors.
Garnish
- to taste Fresh parsley for garnish Adds a fresh touch to the presentation.
Instructions
Preparation
- Gather and prep all ingredients. Wash and chop vegetables as directed, ensuring everything is bite-sized for easy eating.
Cooking
- Bring a large pot of salted water to a boil. Add in the pasta and cook according to package instructions, usually about 8-10 minutes, until al dente.
- Drain and immediately cool under cold running water to stop further cooking.
Mixing
- In a large mixing bowl, combine the chopped cherry tomatoes, diced cucumber, chopped celery, red onion, and sliced green olives.
Dressing Preparation
- In a separate bowl, whisk together vodka, tomato juice, Worcestershire sauce, and hot sauce.
Combining
- Add the cooked pasta to the bowl of veggies and pour the dressing over the top. Toss gently to combine.
Seasoning and Chilling
- Taste the salad and season with salt and pepper as needed.
- Cover the salad with plastic wrap and let it sit in the refrigerator for at least 30 minutes.
Serving
- Before serving, give the salad one more gentle toss and garnish with fresh parsley.
Notes
This pasta salad is versatile and can be customized with different vegetables or spices. Perfect for summer gatherings, serve it chilled for maximum refreshment.