Bloody Mary Shrimp and Pasta Salad
- March 8, 2022
- 8-10
- Print this
Ingredients
- DRESSING
- ½ cup olive oil
- ¼ cup red wine vinegar
- 6 oz tomato paste
- ¼ cup vodka
- 3 tbsp Worcestershire sauce
- 1 tbsp horseradish
- 1 garlic clove, minced
- 2 tsp hot sauce
- 1 tsp salt
- 2 tsp black pepper
- SALAD
- 16 oz cavatappi pasta, cooked
- and drained
- 1 pt cherry or grape tomatoes, halved
- 1 cup celery, sliced
- 1 cup cooked bacon, crumbled
- 1 green bell pepper, seeded and cut
- into ½ inch squares
- 1 red bell pepper, seeded and cut
- into ½ inch squares
- 2 medium red onions, chopped
- ¾ cup green, pimento-stuffed olives,
- sliced in half
- 8 oz mozzarella, cubed
- 12 to 16 jumbo shrimp, cooked, peeled
- and deveined with tails on
Directions
- Step 1
- In a medium bowl, whisk together the olive oil, red wine vinegar, tomato paste, vodka, Worcestershire sauce, horseradish, garlic, hot sauce, salt and black pepper.
- Step 2
- In a large bowl, add cooked cavatappi pasta, tomatoes, celery, bacon, green and red bell peppers, red onion, olives and mozzarella.
- Step 3
- Pour dressing over salad, toss together until evenly combined.
- Step 4
- Cover the bowl with cling wrap, and refrigerate for 2 hours or overnight.
- Step 5
- Remove the pasta from the fridge and give the pasta salad a generous stir.
- Step 6
- Arrange the shrimp around the rim of the bowl and serve.
