Description
A tangy, zesty pasta salad inspired by the classic Bloody Mary cocktail, featuring shrimp and fresh vegetables.
Ingredients
Scale
- 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
Instructions
- Cook pasta according to package instructions in salted boiling water until just al dente. Drain and rinse with cold water.
- While the pasta cooks, chop the bell peppers, slice the celery, halve the tomatoes, and slice the olives and pepperoncini.
- In a large bowl, combine the cooled pasta, chopped vegetables, and shrimp.
- In a small bowl, whisk together the dressing ingredients: tomato butter, olive oil, lemon juice, Worcestershire sauce, horseradish, Tabasco, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Refrigerate for at least 10 minutes before serving to allow the flavors to meld. Serve chilled with lemon wedges.
Notes
This pasta salad can be made ahead of time. To keep it crunchy, store the dressing separately until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 120mg
Keywords: pasta salad, shrimp salad, quick salad, Bloody Mary, summer recipe