Bloody Mary Pasta Salad

• Pasta Salad Ingredients
• 6 ounces dried mini shell pasta
• 1 pint grape tomatoes
• 1 cup giardiniera, chopped
• 4-6 peperoncinis, diced
• 1/4 English cucumber, chopped
• 4 celery stalks, chopped
• Bloody Mary Sauce Ingredients
• 2 tablespoons tomato paste
• 2 tablespoons pasta water
• 3 tablespoons water
• 1 1/2 tablespoons vodka
• 1 tablespoon brine from giardiniera
• 1/4 to 1/2 teaspoons hot sauce
• 1 teaspoon prepared cocktail sauce
• 1 tablespoon dill weed
• 2 tablespoons chives, chopped
• 1/2 teaspoon celery salt

1. Blanch the grape tomatoes for 30-45 seconds.
2. Cook pasta in salted water, according to directions on package. Before draining the pasta, reserve 2 tablespoons of the water (the starch in the water will help thicken the sauce and help it adhere to the pasta).
3. While pasta is cooking, in separate bowl, mix tomato paste, water, vodka, and brine. Stir in remaining ingredients for the sauce.
4. Once pasta is drained and cool, toss all ingredients.
5. Refrigerate 30 minutes and serve chilled.

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Taken from food52.com/recipes/23324-bloody-mary-pasta-salad (may not work)