Direction

1. 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.
2. 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.
3. Whisk together bloody mary mix, oil, horseradish, and pepperoncini brine in a medium bowl until emulsified. Set aside.
4. 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.