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bloody mary pasta salad is shown in a small black serving bowl, stacked atop another empty black bowl with a toothpick strung with green Spanish olives as a garnish
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3.8 from 5 votes

Bloody Mary Pasta Salad

Bloody Mary pasta salad gives you the taste of the classic brunch drink in a delicious variation of macaroni salad. A zippy dressing coats rotini and vegetables for a dressed up picnic side dish.
Prep Time15 mins
Chill Time2 hrs
Total Time2 hrs 15 mins
Course: Dinner, Lunch, Salad, Side Dish
Cuisine: American
Servings: 12
Calories: 185kcal


  • 4 cups rotini pasta cooked, drained, and run under cold water to stop cooking
  • 2/3 cup sun dried tomato vinaigrette dressing
  • 1/3 cup cocktail sauce
  • 3 tbsp Worcestershire sauce
  • pinch cayenne pepper optional, if you want a little spicy kick
  • 1 1/2 cups grape tomatoes halved lengthwise
  • 3 stalks celery washed & thinly sliced
  • 1/3 cup sliced pimento stuffed green olives
  • 1/2 cup crisp, crumbled bacon


  • In a medium sized mixing bowl whisk together the dressing, cocktail sauce, Worcestershire sauce, and cayenne pepper (if including) until smooth. Set aside.
  • To a large mixing bowl add the cooked, cooled pasta, tomatoes, celery, olives, and bacon. Toss them gently until evenly combined.
  • Pour the dressing out over top and toss once again, just until evenly combined.
  • Cover the mixing bowl with cling wrap, tightly sealed and refrigerate for 1-2 hours- just until chilled.
  • Remove the pasta from the fridge, toss the cling wrap, and give the pasta salad a generous stir, and serve.


Calories: 185kcal | Carbohydrates: 20g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 354mg | Potassium: 189mg | Fiber: 1g | Sugar: 4g | Vitamin A: 249IU | Vitamin C: 4mg | Calcium: 19mg | Iron: 1mg