Name: Bloody Mary Shrimp Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 12 ounces trottolle pasta (or any short pasta like rotini, penne, or fusilli); 8 ounces small cooked shrimp (peeled and deveined); 1/2 orange bell pepper, chopped; 1/2 red bell pepper, chopped; 2 large celery stalks, thinly sliced; 8 ounces mini grape or cherry tomatoes, halved; 5 large pimento-stuffed green olives, sliced; 2 large pepperoncini, chopped; 2 tablespoons fresh parsley, chopped; 1/4 cup tomato butter or tomato jam; 1/4 cup olive oil; 1 tablespoon fresh lemon juice; 1/2 teaspoon Worcestershire sauce; 1/2 teaspoon prepared horseradish; 5–7 shakes Tabasco sauce; Small pinch of salt or celery salt; Pinch ground black pepper

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Last updated on February 3, 2026

##Introduction

Have you ever craved something tangy, a little spicy, and comfortingly simple — the kind of dish that makes you smile as soon as you take a bite? I remember one slow Saturday morning when I opened the fridge, saw leftover shrimp, and decided to riff on a classic Bloody Mary flavor profile; the result felt like a warm, zesty hug. If you’re a home cook who sometimes freezes when a recipe looks fussy, I get it — I’ve been there — and this Bloody Mary Shrimp Pasta Salad is one of those “set-it-and-relax” recipes that even beginners can nail. If you enjoy bright, saucy pasta salads, you might also like this Caprese pasta salad with balsamic glaze that’s great for potlucks.

##A Quick Look at This Bloody Mary Shrimp Pasta Salad Recipe

This Bloody Mary Shrimp Pasta Salad is built around two star ingredients: short pasta (trottolle, rotini, penne, or fusilli) and small cooked shrimp. It combines fresh crunchy veggies with a tangy, tomato-forward dressing that’s inspired by the classic Bloody Mary cocktail — but without any alcohol. Nutritionally, it’s a balanced, protein-rich dish that’s great for lunch, picnics, or a simple weeknight dinner. It’s also forgiving for beginners: no fancy techniques, just basic chopping and whisking. Keep reading for easy steps, smart shortcuts, and tips to make it your own.

##Ingredients You’ll Need for Bloody Mary Shrimp Pasta Salad

Essentials

12 ounces trottolle pasta (or any short pasta like rotini, penne, or fusilli)
8 ounces small cooked shrimp (peeled and deveined)
1/2 orange bell pepper, seeds and veins removed, chopped
1/2 red bell pepper, seeds and veins removed, chopped
2 large celery stalks, thinly sliced
8 ounces mini grape or cherry tomatoes, halved
5 large pimento-stuffed green olives, sliced
2 large pepperoncini, stems and seeds removed, chopped
Handful of fresh parsley, chopped (about 2 tablespoons)
1/4 cup tomato butter or tomato jam (this gives the dressing a rich tomato sweetness)
1/4 cup olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon prepared horseradish
5–7 shakes Tabasco sauce (or your favorite hot sauce)
Small pinch of salt (or celery salt)
Pinch ground black pepper

Optional add-ons

Sliced cucumber for extra crunch
A little diced red onion or scallions for bite
A handful of arugula or baby spinach stirred in just before serving
A sprinkle of smoked paprika or celery seed on top for garnish
A few extra olives or capers if you like extra briny flavor

Substitutions and shortcuts

Pasta: Use any short pasta you have on hand — rotini, penne, fusilli, or even farfalle. Trottolle is fun for texture, but it’s not required.
Shrimp: If you don’t have cooked shrimp, buy raw shrimp and cook quickly (see the How to Make section). You can also use canned tuna for a pantry-friendly swap.
Tomato butter: If you don’t have tomato butter or jam, use a good-quality tomato paste mixed with a little honey or sugar and a splash of water to loosen it.
Horseradish and Worcestershire: If you don’t have prepared horseradish, use a little Dijon mustard for tang. If you’re missing Worcestershire, a splash of soy sauce plus a tiny pinch of sugar will work in a pinch.
Short on time? Use pre-chopped vegetables from the produce aisle and pre-cooked frozen shrimp that thaw quickly. For more flavor-packed pasta salad ideas, I sometimes refer to recipes like this bright cilantro-lime pasta salad for inspiration on using fresh herbs and quick dressings.

##How to Make Bloody Mary Shrimp Pasta Salad Step-by-Step

I like to think of this recipe as a few simple stations: cook, chop, whisk, and toss. Here’s a clear, beginner-friendly route so nothing surprises you.

Prepare your workspace
- Pull out a large pot, a colander, a large mixing bowl, a small bowl for the dressing, a whisk or fork, a cutting board, and a sharp knife.
- Have measuring spoons and cups handy. This little bit of prep makes the whole process smooth.
Cook the pasta (timing tip: start here)
- Fill a large pot with water and add a tablespoon of salt. Bring it to a rolling boil. The salted water seasons the pasta from the inside out.
- Add 12 ounces of your chosen short pasta (trottolle, rotini, penne, or fusilli). Stir once or twice so the pasta doesn’t stick.
- Cook according to package instructions but aim for “just al dente” — slightly firm to the bite. This helps the pasta hold up once coated in the dressing and chilled.
- Once cooked, drain the pasta in a colander and immediately rinse briefly with cold water. Rinsing stops the cooking and cools the pasta quickly so the dressing doesn’t melt or dilute. Shake off excess water.
Prep the vegetables and shrimp while the pasta cooks or cools
- Chop 1/2 orange bell pepper and 1/2 red bell pepper into bite-sized pieces. Try to keep the pieces uniform so every forkful is balanced.
- Thinly slice 2 large celery stalks; celery adds a crisp, classic Bloody Mary crunch.
- Halve 8 ounces of mini grape or cherry tomatoes. If they’re juicy, gently scoop out tiny seeds if you prefer a less wet salad, but I usually leave them.
- Slice 5 large pimento-stuffed green olives into rounds. The briny olive flavor is one of the salad’s charms.
- Chop 2 large pepperoncini (remove stems and seeds) into small pieces — they bring mild tang and heat.
- Chop a handful of fresh parsley (about 2 tablespoons) for a bright finish.
- If your shrimp are already cooked and chilled, pat them dry with a paper towel. If they’re raw, see the quick cook note below.
Quick cook note for raw shrimp: If you buy raw shrimp, peel and devein if needed. Bring a small pot of water with a pinch of salt to a boil, add the shrimp, cook for 1–2 minutes until they’re pink and opaque, then immediately transfer to an ice bath or rinse under cold water to stop cooking. Pat dry.
Combine the salad base
- In a large serving bowl, add the cooled pasta first. Then add chopped bell peppers, sliced celery, halved tomatoes, sliced olives, chopped pepperoncini, cooked shrimp, and chopped parsley. Toss gently to distribute the ingredients evenly. Using a large bowl gives you room to mix without smashing the tomatoes or shrimp.
Make the Bloody Mary–style dressing
- In a small bowl, whisk together: 1/4 cup tomato butter (or tomato jam), 1/4 cup olive oil, 1 tablespoon fresh lemon juice, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon prepared horseradish, 5–7 shakes Tabasco sauce, a small pinch of salt (or celery salt), and a pinch of ground black pepper.
- Taste the dressing and adjust: want it brighter? Add a little more lemon. Need more heat? Add another small shake of hot sauce. Want it sweeter or richer? A tiny extra spoonful of tomato butter helps.
Dress the salad and finish
- Pour the dressing over the pasta and vegetable mixture. Use a spatula or large spoon to gently fold everything together so the dressing coats the pasta and ingredients. Be gentle to keep the tomatoes and shrimp intact.
- Taste and adjust seasoning: add a touch more salt, pepper, or lemon if needed. If it seems too thick, stir in a splash of water or extra olive oil. If it’s too mild, a little more horseradish or Worcestershire will punch it up.
- Cover and refrigerate until ready to serve — at least 10 minutes is ideal so the flavors come together, but 30–60 minutes is even better. Give it a gentle stir before serving. Serve with lemon wedges on the side.
Make-ahead and storage tips
- This pasta salad holds up well in the fridge for 2–3 days. Keep it in an airtight container. If you plan to store it longer, keep the dressing separate and toss just before serving to keep the pasta from soaking up too much.
- If you’d like to serve it cold immediately at a picnic, pack it in a cooler with ice packs. A final sprinkle of fresh parsley and an extra squeeze of lemon brighten it up before serving.

##Common Mistakes to Avoid

Even the coziest kitchen experiments can hit a snag. A few simple mistakes pop up again and again with pasta salads, but they’re easy to dodge.

Mistake 1: Overcooking the pasta

Overcooked pasta turns mushy when chilled and loses its texture. Cook to just al dente, rinse under cold water to stop cooking, and don’t let the pasta sit in hot water or it will continue to soften.

Mistake 2: Using too much dressing at once

It’s tempting to douse the salad, but too much dressing can make it heavy and greasy. Start with the recommended amount, toss gently, and add more only if you need it. Remember you can always add, but you can’t take dressing away.

Mistake 3: Skipping the chill time

Serving immediately can be tempting, but chilling lets the flavors meld. Even a quick 10–15 minute chill makes the salad taste more cohesive. If you’re in a rush, toss a few extra herbs and lemon just before serving for brightness.

##Serving Suggestions for Bloody Mary Shrimp Pasta Salad

This salad is cozy enough for a weeknight and festive enough for a casual party. I love serving it alongside simple, fresh sides that complement its tangy, savory notes.

Light green salad or arugula

Pair the pasta salad with a crisp green salad dressed lightly with olive oil and lemon. A peppery arugula salad is a lovely contrast to the tomato-forward dressing.

Crusty bread or garlic toast

Serve warm crusty bread or garlic toast on the side to mop up any extra dressing. The bread adds a comforting, homey element and is great if guests want a heartier bite.

Grilled vegetables or corn

When summer’s on, grilled zucchini, peppers, or corn on the cob add smoky sweetness that balances the salad’s briny, vinegary flavors. It makes for an easy, colorful spread.

##Conclusion

I hope this Bloody Mary Shrimp Pasta Salad becomes one of those recipes you turn to when you want something bright, easy, and a little unexpected. It’s genuinely easier than it looks, totally customizable (swap the shrimp, play with herbs, or dial the heat), and cozy enough for family dinners or casual get-togethers. If you want to compare versions or find more inspiration from another recipe, I sometimes cross-check ideas with WonkyWonderful’s Bloody Mary Shrimp Pasta Salad to see alternate ingredient ideas and serving suggestions. Give it a try, make it yours, and let me know what twist you added — I love hearing about your kitchen successes.

##FAQs About Bloody Mary Shrimp Pasta Salad

Q1: Can I make Bloody Mary Shrimp Pasta Salad ahead of time?
A1: Yes — you can make it up to a day in advance. For the best texture, I recommend storing the dressing separately and tossing it with the pasta and vegetables about 30–60 minutes before serving. If you dress it early, the pasta will absorb more dressing and the salad will be slightly softer, which is still delicious but different in texture.

Q2: Is Bloody Mary Shrimp Pasta Salad good for meal prep lunches?
A2: Absolutely. It’s protein-rich thanks to the shrimp, and the vegetables add fiber and crunch. Store in airtight containers in the fridge and portion out for lunches; add a fresh squeeze of lemon before eating to brighten the flavors.

Q3: Can I use raw shrimp in this Bloody Mary Shrimp Pasta Salad recipe, and how should I cook it?
A3: Yes — raw shrimp works great. Cook them briefly by boiling or sautéing: for boiling, add shrimp to boiling salted water for 1–2 minutes until pink and opaque, then shock in ice water to stop cooking. For sautéing, heat a little oil in a skillet over medium-high heat and cook shrimp 1–2 minutes per side until pink and opaque. Cool before adding to the salad.

Q4: How can I make Bloody Mary Shrimp Pasta Salad less spicy for picky eaters?
A4: Reduce the Tabasco and halved pepperoncini, or omit the horseradish. You can also add a small spoonful of sugar or honey to the dressing to balance out any heat. The flavors will still be tangy and bright without a strong kick.

Q5: What are good side dishes to serve with Bloody Mary Shrimp Pasta Salad for a summer gathering?
A5: Think simple and fresh: a light green salad or arugula, grilled vegetables (zucchini, corn, peppers), and crusty bread are all excellent. For a heartier table, add a platter of fresh fruit or a cheese board with mild cheeses that won’t compete with the salad’s bold flavors.