Easy Bloody Mary Pasta Salad
Easy Bloody Mary Pasta Salad is the perfect summer side dish. After making it countless times, I’ve mastered the balance of tangy and spicy. The crisp veggies and melty feta make it irresistible. Keep reading for my best tips, including a natural internal link to my Apple Cookies. If you love recipes like this, you’ll also enjoy Apple Cookies and Homestyle Chicken Mashed Potato Bowls.
Why This Easy Bloody Mary Pasta Salad Is Pure Comfort
- Tangy and spicy with a kick
- Perfect for summer cookouts or game day
- Easy to make ahead and serve cold
What You'll Need for Easy Bloody Mary Pasta Salad
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 lb (450g) pasta
- 1 cup (150g) cherry tomatoes, halved
- 1/2 cup (75g) pitted black olives, sliced
- 1/2 cup (75g) crumbled feta
- 1/2 cup (120ml) Bloody Mary mix
- 1/4 cup (60ml) olive oil
- 2 tbsp (30ml) red wine vinegar
- 1 tbsp (15ml) Worcestershire sauce
- 1 tbsp (15ml) Dijon mustard
- 1 tsp (5ml) hot sauce (optional)
- Salt and pepper, to taste
- Optional: Chopped fresh parsley
- Optional: Crispy bacon, crumbled
📝 Ingredient Notes
- Pasta: Any shape works, but I prefer rotini or fusilli for catching the dressing.
🛒 Tools & Equipment I Recommend
- Bloody Mary Mix — Keeps the dressing tangy and spicy → See on Amazon
- Good Quality Olive Oil — Makes the dressing rich and flavorful → See on Amazon
How to Make Easy Bloody Mary Pasta Salad
- Cook Pasta: Cook pasta according to package instructions. Drain and rinse under cold water.
- Prepare Dressing: In a bowl, whisk together Bloody Mary mix, olive oil, red wine vinegar, Worcestershire sauce, Dijon mustard, and hot sauce (if using). Season with salt and pepper.
- Mix Salad: In a large bowl, combine cooked pasta, cherry tomatoes, olives, and feta. Pour dressing over the top and toss to combine.
- Chill and Serve: Chill in the fridge for at least 30 minutes before serving. Top with chopped parsley and crispy bacon, if desired.
Cook's Tips for Perfect Easy Bloody Mary Pasta Salad
- : For a milder salad, use less hot sauce or omit it entirely.
- Common mistake and fix: Don't overcook the pasta. It will soak up too much dressing and become mushy.
- : Make ahead and store in the fridge for up to 3 days.
- : For a heartier salad, add grilled chicken or shrimp.
Storing & Reheating Easy Bloody Mary Pasta Salad
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 3 days. Make-ahead tip: Can be made up to 1 day ahead.
Freezing Easy Bloody Mary Pasta Salad
Not suitable for freezing.
How to Reheat Without Drying It Out
Oven: Not necessary. Microwave: Not necessary.
Recipe Notes
- Chef tip: For a tangier salad, use less olive oil and more Bloody Mary mix.
- Best substitution: Substitute the feta for crumbled goat cheese or blue cheese.
- Make-ahead: Prepare the dressing and chop the veggies a day ahead. Combine just before serving.
- Scaling: This recipe can easily be doubled or tripled for larger crowds.
- Troubleshooting: If the salad is too dry, add a bit more Bloody Mary mix or olive oil.
Want to level up this recipe?
Pasta Drainer — Keeps pasta from becoming soggy while draining → Check price on Amazon
Easy Bloody Mary Pasta Salad
Ingredients
Main Ingredients
- 1 lb (450g) pasta
- 1 cup (150g) cherry tomatoes, halved
- 1/2 cup (75g) pitted black olives, sliced
- 1/2 cup (75g) crumbled feta
Seasonings
- 1/2 cup (120ml) Bloody Mary mix
- 1/4 cup (60ml) olive oil
- 2 tbsp (30ml) red wine vinegar
- 1 tbsp (15ml) Worcestershire sauce
- 1 tbsp (15ml) Dijon mustard
- 1 tsp (5ml) hot sauce (optional)
- Salt and pepper, to taste
Optional Toppings
- Chopped fresh parsley
- Crispy bacon, crumbled
Instructions
- Cook Pasta: Cook pasta according to package instructions. Drain and rinse under cold water.
- Prepare Dressing: In a bowl, whisk together Bloody Mary mix, olive oil, red wine vinegar, Worcestershire sauce, Dijon mustard, and hot sauce (if using). Season with salt and pepper.
- Mix Salad: In a large bowl, combine cooked pasta, cherry tomatoes, olives, and feta. Pour dressing over the top and toss to combine.
- Chill and Serve: Chill in the fridge for at least 30 minutes before serving. Top with chopped parsley and crispy bacon, if desired.
Notes
- Chef tip: For a tangier salad, use less olive oil and more Bloody Mary mix.
- Best substitution: Substitute the feta for crumbled goat cheese or blue cheese.
- Make-ahead: Prepare the dressing and chop the veggies a day ahead. Combine just before serving.
- Scaling: This recipe can easily be doubled or tripled for larger crowds.
- Troubleshooting: If the salad is too dry, add a bit more Bloody Mary mix or olive oil.
Storage
- Fridge: Store in an airtight container in the fridge for up to 3 days.
- Freezer: Not suitable for freezing.
- Oven reheat: Not necessary.
- Microwave reheat: Not necessary.
- Make ahead: Can be made up to 1 day ahead.
Nutrition Per Serving
- Calories: 350
- Protein: 10g
- Fat: 15g
- Carbs: 45g
- Fiber: 2g
- Sugar: 4g
- Sodium: 800mg
- Cholesterol: 20mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Bloody Mary Pasta Salad FAQs
Yes, it can be made up to 1 day ahead. Store in the fridge until ready to serve.
You may have used too much pasta or not enough dressing. Try adding more Bloody Mary mix or olive oil.
No, the pasta will become mushy when thawed.
No, this recipe is best made in a bowl and served cold.
Crumbled goat cheese or blue cheese can be used as a substitute.
A Warm Final Note
I can’t wait for you to try Easy Bloody Mary Pasta Salad and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
