Bloody Marie Pasta Salad

1. Gather all the ingredients.

2. Bring a large pot of salty water to a boil, add rotini, and cook to the tender with a cutting, 9 to 11 minutes. Arrange about 30 minutes on a large remdged baking sheet to cool the well drain and room temperature.

3. Meanwhile, add bacon to a large pan on medium heat; Cook, often stirring, until brown and crisp, about 10 minutes. Transfer a paper to a towel-integrated plate and leave the dripping.

4. Combine bloody marry mix, oil, horsedish and pepronusini brine together in a medium bowl together. Cancel.

5. Mix cold pasta, cooked bacon, cherry tomatoes, celery, cake, olive, and chopped pepronisini in a large bowl; Pour the dressing on the pasta mixture and toss to coat. Serve or cover immediately and cold, sometimes stirring, until the flavor melts, about 1 hour.

Recipe developed by Julia Levi