Bloody Mary Pasta Salad


The classic brunchtime beverage is the inspiration for this zesty side dish, and it’s great for a crowd since it can be made ahead.

Bloody Mary Pasta Salad
Makes about 3 quarts
  • ½ cup cocktail sauce
  • ½ cup chili sauce
  • 1 tablespoon prepared horseradish
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons hot sauce
  • 1 teaspoon Old Bay seasoning
  • ¼ teaspoon celery seed or celery salt
  • ½ teaspoon ground black pepper
  • 12 ounces cavatappi pasta, cooked according to package directions
  • 1 cup thinly sliced celery
  • 1 cup halved cherry tomatoes
  • ½ cup cocktail onions, drained
  • ½ cup halved pimiento-stuffed green olives, drained
  • ¼ cup halved cornichon pickles
  • ¼ cup pepperoncini rings, drained
  • ¼ cup fresh celery leaves
  1. In a large bowl, whisk together cocktail sauce, chili sauce, horseradish, lemon juice, Worcestershire, hot sauce, Old Bay, celery seed or salt, and black pepper until well combined. Stir in pasta, sliced celery, tomatoes, onions, olives, pickles, and pepperoncini. Cover and refrigerate for at least 30 minutes before serving or up to 1 day. Stir in celery leaves just before serving.