Bloody Mary Pasta Salad
Ingredients:
- 16 oz of rotini or pasta of choice
- 8 oz. mozzarella balls, pearl size
- 1 cup pitted castelvetrano olives, quartered
-
1 cup chopped roasted red pepper
- 1 cup halved cherry tomatoes
- 1/2 cup minced red onion
- 1 cup chopped celery
- 11/2-2 cups The Real Dill Bloody Mary Mix
- 3 tbsp The Real Dill Bloody Mary Rimming Spice
- 5-6 of your favorite pickle spears, chopped. We like The Real Dill Habanero Horseradish Dills
- Salt
- Pepper
- 1/4 cup extra virgin olive oil
Directions:
- Cook pasta according to instructions on the package. Drain and set aside to cool
- Chop olives, roasted red pepper*, cherry tomatoes, celery, red onion, and pickle spears. Put in a large mixing bowl
- Once pasta is cool, add with mozzarella balls to the mixing bowl
- Drizzle in olive oil, 1.5 cups of Bloody Mary Mix and mix to coat. If the pasta seems dry, add the remaining 1/2 cup of Bloody Mary Mix
- Sprinkle with Bloody Mary Rimming Spice and stir again to coat
- Add salt and pepper to taste
* You can use store bought roasted red peppers or you can make your own.
* Adjust Bloody Mary Mix, olive oil, and Bloody Mary Rimming Spice ratios based on taste. Some pasta is more absorbent than others. You want to make sure that everything is nicely coated, but not overpowering in flavor.
* Feel free to mix in any other garnishes you like such as salami and bacon!
* Gluten free pasta also works well for this recipe.
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