Bloody mary pasta salad

By Sara Lynn Cauchon
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Pasta is an absolute weeknight staple, and it’s no wonder. It’s cheap, filling, and so easy to make. That said, if your classic spaghetti dish is no longer cutting it, it might be time to switch things up and a great way to do that is with this super yummy Bloody Mary Pasta Salad. I love this pasta because it’s meant to be enjoyed cold so you can make a big batch during your Sunday meal prep and enjoy throughout the week. It’s inspired by all of the deliciousness of a classic Bloody Mary cocktail so it’s got lots of delicious tomatoes, celery, and olives plus big flavour boosters like horseradish, Worcestershire, and hot sauce. I’ll drink to that!


  • 1/4 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon hot sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon prepared horseradish
  • 1 teaspoon ground celery seed
  • 1/2 lemon, juice
  • 455 grams 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


  1. Cook the pasta in boiling water according to the package directions. Set it aside.
  2. Meanwhile, in a small bowl, whisk together the olive oil, red wine vinegar, hot sauce, Worcestershire sauce, horseradish, celery seed, and lemon juice. Season with salt and pepper to taste.
  3. 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.
  4. Serve immediately or store in the refrigerator for up to five days.


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