Go Back
Bloody Mary Shrimp Pasta Salad with colorful ingredients

Bloody Mary Shrimp Pasta Salad

A quick and forgiving pasta salad combining shrimp, pasta, and a tangy Bloody Mary dressing, perfect for busy weeknights and packed lunches.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Essentials
  • 12 ounces trottolle pasta or any short pasta Cook according to package instructions; al dente is fine since it’ll chill.
  • 8 ounces small cooked shrimp, peeled and deveined Pre-cooked and chilled shrimp saves time.
  • 1/2 orange bell pepper, seeds and veins removed and chopped
  • 1/2 red bell pepper, seeds and veins removed and 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 and chopped Adds mild, tangy heat.
  • 1/4 cup tomato butter or tomato jam See substitutions if you don’t have these.
  • 1/4 cup olive oil
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon prepared horseradish Use less for kids.
  • 5-7 shakes Tabasco sauce or your favorite hot sauce Tone down for little ones.
  • 1 small pinch salt Or celery salt for extra flavor.
  • 1 pinch ground black pepper
Optional Add-ons
  • Sliced cucumber or shredded carrots For extra crunch.
  • Chopped green onions or chives For a fresh bite.
  • A few capers For briny pop.
  • Shredded cheddar or cubed mozzarella For extra kid-friendly appeal.
  • Toasted pine nuts or sunflower seeds For crunch.

Method
 

Preparation
  1. Bring a pot of salted water to a boil and cook the trottolle pasta according to package instructions until just al dente.
  2. Drain and run the pasta under cold water to stop cooking and cool quickly.
  3. While the pasta cooks, chop the bell peppers, slice the celery, halve the cherry tomatoes, slice the olives, and chop the pepperoncini.
Combine Salad Base
  1. In a large serving bowl, combine the cooled pasta, chopped bell peppers, sliced celery, halved tomatoes, sliced olives, chopped pepperoncini, cooked shrimp, and chopped parsley.
Make the Dressing
  1. In a small bowl, whisk together the tomato butter, olive oil, lemon juice, Worcestershire sauce, horseradish, Tabasco, salt, and pepper.
Dress the Salad
  1. Pour the dressing over the pasta mixture and stir gently to combine.
  2. Taste and adjust seasoning as necessary.
Chill or Serve
  1. Refrigerate for at least 10-30 minutes to meld flavors before serving.
  2. Serve with a wedge of lemon for squeezing over individual portions.

Notes

This salad makes excellent leftovers and can be a main course or a side dish. Mix and match ingredients based on family preferences.