Ingredients

• 12 ounces rotini pasta
• 6 slices thick-cut bacon
• 1 cup bloody mary mix
• 6 tablespoons extra-virgin olive oil
• 1.5 tablespoons prepared horseradish
• 1.5 tablespoons pepperoncini brine
• 1 pint cherry tomatoes
• 1 cup celery
• 1 , 7 ounce
• 0.5 cups pimento-stuffed green olive
• 1 cup pepperoncini

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of salted water to a boil, add rotini, and cook until tender with a bite, 9 to 11 minutes. Drain well and arrange on a large rimmed baking sheet to cool to room temperature, about 30 minutes.
3. 3 Meanwhile, add bacon to a large skillet over medium heat; cook, stirring often, until browned and crisp, about 10 minutes. Transfer to a paper towel-lined plate and discard drippings.
4. 4 Whisk together bloody mary mix, oil, horseradish, and pepperoncini brine in a medium bowl until emulsified. Set aside.
5. 5 Combine cooled pasta, cooked bacon, cherry tomatoes, celery, Cheddar, olives, and sliced pepperoncini in a large bowl; pour dressing over pasta mixture and toss to coat. Serve immediately or cover and refrigerate, stirring occasionally, until flavors meld, about 1 hour.

Nutrition per serving