If you are looking for bold and unique flavors, this Bloody Mary Shrimp Pasta Salad Recipe will be a hit! This cold shrimp pasta salad has no mayo and all the great flavors of a Bloody Mary cocktails, without the vodka. This is a perfect party side dish!
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With the Summer season upon us, it is time to enjoy pasta salads at potlucks and bbq’s. I’m sure we all have our favorite pasta salad recipe. I love Italian style pasta salad and then there is always the creamy mayo style pasta salads. But I really enjoy making pasta salads that have a fun twist, a little something different. Like my Jalapeño Popper Macaroni Salad, Spinach Dip Pasta Salad or this Bloody Mary Shrimp Pasta Salad!
To get the rich tomato flavor, I use Tomato Butter instead of ketchup. This tomato butter is a tomato reduction flavored with apples, ginger and spices. It is hand crafted in small batches to create that perfectly bright, tangy taste of ripe tomatoes.
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I have had Bloody Marys on the brain lately. It is a craving that I have not yet fed. So when I had this deep flavored tomato butter to create a recipe with, I automatically began brainstorming Bloody Mary inspired recipes. And pasta salad seemed like the perfect choice for this time of year.
This side dish will be a nice change from the traditional pasta salads that usually grace your table.
And obviously this would be awesome served with a Bloody Mary Bar!
Here are a few Bloody Mary recipes to serve up at your next party:
You may need a few things to make this recipe: (affiliate links)
- 12 ounces Trottole Pasta, (prepare according to package instructions)
- 1/2 Orange Bell Pepper, (seeds/veins removed, chopped)
- 1/2 Red Bell Pepper, (seeds/veins removed, chopped)
- 2 Large Celery Stalks, (sliced)
- 8 ounces Mini Grape or Cherry Tomatoes, (halved)
- 5 Large Pimento Stuffed Green Olives, (sliced)
- 2 Large Pepperoncini, (stems/seeds removed, chopped)
- 8 ounces Small Cooked Shrimp
- Handful Fresh Parsley, (chopped)
- 1/4 Cup Tomato Butter
- 1/4 Cup Olive Oil
- 1 Tablespoon Fresh Lemon Juice
- 1/2 teaspoon Worcestershire Sauce
- 1/2 teaspoon Prepared Horseradish
- 5-7 Shakes Tabasco Sauce
- Small Pinch Salt, (or celery salt)
- Pinch Ground Pepper
- Combine cooked pasta, bell peppers, celery, tomatoes, olives, pepperoncini, shrimp and parsley. Set aside.
- In separate bowl, combine all remaining ingredients. Pour mixture over pasta and stir to coat.
- Refrigerate until served. Serve with a wedge of lemon to squeeze over the pasta.
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