Bloody Mary Pasta Salad
“The best part of a Bloody Mary is the snacks.”
I had the pleasure of helping my mother-in-law throw a bridal shower for her niece over Mother’s Day Weekend. My assigned duties were biscuits and the bar. Yaaas please.
Bloody Mary’s are a favorite of my Clawson family, and we all are firm believers that the fixings are the best parts. It’s not only a drink, it’s a meal. So putting together the bar was not a job I took lightly.
We had the classics:
Celery
Limes and lemons
Pickles
Olives
Hot sauce
And added some special touches:
Locally smoked bacon
Mozzarella balls marinated in Old Bay olive oil
Southern pickled okra
Lightly pickled watermelon radishes
I mixed up a double batch of BA’s New New Bloody Mary, had the vodka on the side and the party was ready to go!
Now, no matter how much excitement centers around the DIY skewers we all make to top our drinks, there are bound to be leftovers. Plus, having traveled down from Michigan with all the ingredients, I didn’t want to take everything back with me. With all this in mind, the Bloody Mary Pasta Salad was born.
Bloody Mary’s have all the flavors that I crave - Bright vinegar, sweet and rich tomato, umami packed Worcestershire sauce, smokey and fatty bacon. Paired with fresh and crunchy celery, it is on it's way to my perfect bite. Add the starchy texture of orzo pasta, creamy chunks of mozzarella and the sharpness of cheddar, and it’s basically nirvana.
I always find satisfaction in repurposing leftovers, and this might be one of my all-time favorites.
Bloody Mary Pasta Salad
Serves 4
3 cups chopped Bloody Mary bar fixings - celery, pickles, carrots, salami, bacon, olives, cheese, etc.
½ cup Bloody Mary mix
¼ cup olive oil
1 pound short-cut pasta (I like orzo)
Juice of one lemon or lime
Fresh herbs (optional)
Instructions:
Cook pasta according to box directions. Drain and mix with chopped Bloody Mary fixings.
Whisk Bloody Mary mix and olive oil together in small bowl. Season with salt and pepper if needed (it should already be well-seasoned.)
Pour over pasta and gently fold* together. If you have some parsley or cilantro on hand, toss it in as well. Squeeze a lemon or lime (or both) over the top and serve.
