BROOKE’S BLOODY MARY PASTA SALAD

Cook and cool the 1 lb shell bow pasta. Mix the 8 oz sliced pepperoncinis and a splash of their juice into the cooled pasta. Then, add the 8 oz sliced tamed jalapeños, roughly chopped Mediterranean olive mix, chopped dill pickle chips, 1 pint cherry or grape tomatoes, 2 chopped celery stalks, cheese curds, and 6 slices crispy & chopped thick-cut bacon. In a separate bowl, whisk together the Bloody Mary dressing ingredients: ¾ cup mayo, ¼ cup sour cream, ⅓ cup Clamato, 1½ tbsp prepared horseradish, 2 tbsp Worcestershire, 2 tbsp pickle juice, 2 tbsp hot sauce, 1 tbsp chopped garlic, celery salt, regular salt, and lots of black pepper. Pour the dressing over the pasta mixture and toss to combine. Top with celery leaves.