Bloody Mary Pasta Salad

 

I know people who absolutely love that weekend brunch staple: the Bloody Mary. While I thoroughly appreciate the idea of a drink that you can almost pass off as healthy (and that you can stuff full of skewered, pickled goodies), I have never enjoyed drinking tomatoes. I much prefer a plump, ripe tomato to the watery juice. The great thing about this recipe is that you can customize by adding or changing ingredients. Optional add-ins: Chopped pickled carrots or other vegetables, cubed cheese (swiss or other), cubed salami or pepperoni, cocktail shrimp...

What you will need

6 ounces dried mini shell pasta

1 pint grape tomatoes

1 cup giardiniera, chopped

4-6 peperoncinis, diced

1/4 English cucumber, chopped

4 celery stalks, chopped

2 tablespoons tomato paste

2 tablespoons pasta water

3 tablespoons water

1 1/2 tablespoons vodka

1 tablespoon brine from giardiniera

1/4 to 1/2 teaspoons hot sauce

1 teaspoon prepared cocktail sauce

1 tablespoon dill weed

2 tablespoons chives, chopped

1/2 teaspoon celery salt

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