Author Notes
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... —Stephanie
Ingredients
- Pasta Salad Ingredients
-
6 ounces
dried mini shell pasta
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1 pint
grape tomatoes
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1 cup
giardiniera, chopped
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4-6
peperoncinis, diced
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1/4
English cucumber, chopped
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4
celery stalks, chopped
- Bloody Mary Sauce Ingredients
-
2 tablespoons
tomato paste
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2 tablespoons
pasta water
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3 tablespoons
water
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1 1/2 tablespoons
vodka
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1 tablespoon
brine from giardiniera
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1/4 to 1/2 teaspoons
hot sauce
-
1 teaspoon
prepared cocktail sauce
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1 tablespoon
dill weed
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2 tablespoons
chives, chopped
-
1/2 teaspoon
celery salt
Directions
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Blanch the grape tomatoes for 30-45 seconds.
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Cook pasta in salted water, according to directions on package. Before draining the pasta, reserve 2 tablespoons of the water (the starch in the water will help thicken the sauce and help it adhere to the pasta).
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While pasta is cooking, in separate bowl, mix tomato paste, water, vodka, and brine. Stir in remaining ingredients for the sauce.
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Once pasta is drained and cool, toss all ingredients.
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Refrigerate 30 minutes and serve chilled.
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