Bloody Mary Pasta Salad

Looking to shake up your usual pasta salad recipes? This Bloody Mary Pasta Salad delivers a bold twist—zesty, refreshing, and just the right amount of spicy. Inspired by the classic brunch cocktail, it transforms those iconic flavors into a vibrant, crowd-pleasing dish. Whether you’re headed to a summer picnic, potluck, or simply want a side that stands out, this unexpected flavor-packed salad is sure to impress.

Origin Bloody Mary Pasta Salad

Inspired by the iconic Bloody Mary, this recipe uses tomato juice, horseradish, Worcestershire, and hot sauce to give pasta salad a savory kick. It’s a creative American twist that’s become popular at summer gatherings.

What I Love About This Recipe

It’s cool and creamy with just the right amount of heat, and the celery, pickles, and olives give it that unmistakable Bloody Mary crunch. Plus, you can make it ahead so all the flavors meld together.

Also Read : Thanksgiving Sweet Potatoes

Bloody Mary Pasta Salad

Recipe by RecipeWikkiCourse: Salad, Side DishCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

250

kcal

Bloody Mary Pasta Salad is a flavorful and refreshing dish inspired by the classic cocktail. It combines pasta with ingredients like cherry tomatoes, celery, olives, and a tangy tomato-based dressing. This salad is perfect for brunches, summer picnics, or as a unique party side dish. Its bold flavors make it a standout option that’s both light and satisfying.

Ingredients

• ¾ cup mayonnaise

• ¼ cup tomato juice or V8

• 2 tbsp prepared horseradish

• 1 tbsp Worcestershire sauce

• 1 tbsp lemon juice

• 1–2 tsp hot sauce (to taste)

• ½ tsp celery salt

• ½ tsp black pepper

• 12 oz short pasta (rotini, penne, or shells)

• 1 cup celery, thinly sliced

• ½ cup green olives, sliced

• ½ cup dill pickles, diced

• ½ cup cherry tomatoes, halved

• ¼ cup red onion, finely diced

Directions

• Bring a large pot of salted water to a boil.
• Add pasta and cook according to package directions until al dente.
• Drain and rinse under cold water to stop cooking. Set aside.
• In a large bowl, whisk together mayonnaise, tomato juice, horseradish, Worcestershire, lemon juice, hot sauce, celery salt, and black pepper until smooth.
• Add cooked pasta, celery, olives, pickles, tomatoes, and red onion.
• Toss until everything is evenly coated.
• Cover and refrigerate at least 1 hour before serving to let the flavors develop.
• Garnish with extra celery leaves or a sprinkle of black pepper if desired.

Notes

• You can make this salad up to 2 days ahead.
• For extra Bloody Mary flavor, stir in a splash of vodka (optional, for grown-ups only!).
• If you like it spicier, add more hot sauce or a pinch of cayenne.