Description

This festive Halloween Pasta Salad combines colorful pasta with creatively crafted mushroom skulls, spooky mozzarella eyeballs, and bright bell pepper shapes. Perfect for a holiday party, this salad is both visually striking and delicious, with a zing of Italian dressing tying it all together. Enjoy a fun and spooky twist on a classic pasta salad that’s easy to make and sure to impress guests.

Ingredients

Units Scale

Pasta

16 ounces dry pasta (rotini, cellentani, or your favorite; substitute squid ink or black bean pasta if desired)
Generous amount kosher salt
0.5 teaspoon super black gel food coloring
Water for boiling

Mushroom Skulls

8 white button mushrooms
2 tablespoons butter
1 tablespoon olive oil
Straw and skewer for cutting

Mozzarella Eyeballs

16 marinated mini mozzarella balls (bocconcini)
2 tablespoons basil pesto (thin with olive oil if too thick)
5 whole pitted black olives (medium or large)

Bell Pepper Shapes

1 large orange bell pepper, stem and seeds removed
Mini cookie cutters (triangle, star, half-moon, cat, etc.)
0.5 cup Italian dressing (choose one with good flavor)

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Instructions

Prepare Mushroom Skulls: Wipe mushrooms clean with a damp cloth to remove dirt. Trim the end of each mushroom stem for a clean edge. Using the end of a straw, cut out two round eye holes on the mushroom cap and carefully remove these pieces with a skewer or knife. Flip the mushroom and make two eye holes from the backside aligned with the front eyes. Cut two small nostrils between the eyes and small teeth on the stem using a sharp paring knife. Slice each mushroom in half lengthwise to create two skull halves.
Cook Mushroom Skulls: Melt butter and olive oil in a non-stick skillet over medium heat. Place mushroom skulls cut-side down with faces up. Cook until browned and caramelized, then flip and cook for an additional minute. Remove from heat and set aside.
Cook Pasta: Bring a large pot of generously salted water to a boil. Stir in the black gel food coloring. Add pasta and cook according to package instructions until al dente. Drain pasta and rinse lightly under cold water just to remove excess starch while preserving color. Transfer pasta to a large bowl and set aside.
Make Mozzarella Eyeballs: Slice black olives in half lengthwise. Using a straw, cut a hole in the center of each olive half to form the pupils. Discard leftover olive pieces. On a cutting board, examine each mozzarella ball to find the top and cut a small circle about 1/4 inch deep to create a well. Fill the well with basil pesto using a small spoon. Place an olive pupil in the center of each pesto-filled well. Set aside.
Cut Bell Pepper Shapes: Remove stem and seeds from the bell pepper. Slice the pepper in half and lay flat with the inside facing up. Use mini cookie cutters to cut desired shapes such as triangles, stars, or cats. Set aside.
Assemble Salad: Add bell pepper shapes and mushroom skulls to the bowl with pasta. Pour Italian dressing over the mixture and gently toss to coat everything evenly. Scatter mozzarella eyeballs randomly around the pasta, gently pressing them into the salad. Serve cold or at room temperature for best flavor and presentation.

Notes

Use green, yellow, or red bell peppers for more color variety.
Substitute your favorite salad dressing if preferred.
Add crushed red pepper flakes for a spicy kick.
Include strips or small pieces of pepperoni or ham to make it a more substantial meal.
Add halved cherry tomatoes for an extra pop of color and freshness.
You can prepare the components a day or two ahead; store each separately in airtight containers in the refrigerator for up to 2 days. Keep mozzarella eyeballs upright to prevent pesto spillage.
Use gluten-free pasta or vegan cheese to accommodate dietary restrictions.
Leftover pasta salad keeps well in an airtight container refrigerated for up to 2-3 days.

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 3g
Sodium: 450mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 10g
Cholesterol: 15mg