Bloody Mary Salad

This bloody mary pasta salad is nothing to be intimidated by and not to be shied away from – it’s chock-full of delicious add-ins, so it’s got tons of flavor and is sure to be the most interesting dish at the party! To rewind a bit, bloody mary cocktails are rather an acquired taste, what with tomato juice being the base with splashes of worcestershire sauce, horseradish and hot sauce thrown in for good measure. Assertive, yet totally delicious, we took the classic brunch staple as our inspiration and turned the famous beverage into a full meal!

INGREDIENTS
Dressing:
  • 3 tablespoons worcestershire sauce
  • 1 tablespoon horseradish
  • 1 1/2 teaspoons hot sauce
  • 1/3 cup cocktail sauce
  • 2/3 cup tomato vinaigrette dressing

Salad:
  • 12 oz. macaroni pasta, cooked and drained
  • 1 cup celery, thinly sliced
  • 1 cup cooked bacon, crumbled
  • 1 cup green bell pepper, cut into squares
  • 1 cup red bell pepper, cut into squares
  • 8 oz. fresh mozzarella, cubed
  • 1 1/2 cups cherry tomatoes, halved
  • 1/2 cup red onion, sliced
  • 1/2 cup green pimento-stuffed olives, chopped


Bloody Mary Salad

PREPARATION
  1. In a medium bowl, whisk together tomato vinaigrette dressing, cocktail sauce, worcestershire sauce, horseradish and hot sauce.
  2. In a large bowl, add cooked macaroni, tomatoes, celery, bacon, bell peppers, red onion, olives and mozzarella.
  3. Pour dressing over salad, then toss together before serving.

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