Name: Halloween Pasta Salad with Mushroom Skulls and Mozzarella Eyeballs Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 16 ounces dry pasta rotini, cellentani, or your favorite (or substitute squid ink or black bean pasta); Water; Generous amount kosher salt; 0.5 teaspoon super black gel food coloring; 8 white button mushrooms; 2 tablespoons butter; 1 tablespoon olive oil; Straw and skewer (for cutting eyes); 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); 1 large orange bell pepper, stem and seeds removed; Mini cookie cutters for shapes (triangle, star, half-moon, cat, etc.); 0.5 cup Italian dressing (choose one with good flavor)

Hey there! If you’re on the hunt for a fun, spooky dish that’s perfect for your next Halloween party or just a festive family dinner, I’ve got something truly special to share. This Halloween Pasta Salad with Mushroom Skulls and Mozzarella Eyeballs Recipe is not only visually creepy-cool, but it’s also packed with delicious flavors that everyone will love. When I first tried this, my family went absolutely crazy over it — and I bet you will, too. So, let’s dive in and make your Halloween table unforgettable!

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Why You’ll Love This Recipe

Visually Striking: The mushroom skulls and mozzarella eyeballs give this pasta salad an eye-catching Halloween vibe that’s sure to impress your guests.
Flavor-Packed: The mix of buttery mushrooms, herby pesto, and tangy Italian dressing brings layers of flavor you don’t usually expect from a pasta salad.
Easy to Customize: Whether you want to add extra veggies or swap out dressings, this recipe is flexible and perfect for personalization.
Family-Friendly Fun: It’s a fantastic way to get kids involved with making food—and they’ll love the spooky shapes almost as much as the taste!

The dish is a close-up of purple spiral pasta served in a white plate. Mixed in the pasta are light brown mushroom pieces with two small holes, resembling eyes, and white round pieces that look like mozzarella balls with a green sauce and a small dark dot in the center, creating an eyeball effect. There are also small orange triangular pieces scattered throughout the pasta. A small black plastic spider is placed on top as decoration. The entire dish sits on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The ingredients here come together to create both the spooky visual effects and the delicious taste this Halloween Pasta Salad with Mushroom Skulls and Mozzarella Eyeballs Recipe is known for. A little tip: using fresh, good-quality mushrooms and marinated bocconcini really takes it to the next level.

Dry Pasta rotini or cellentani: These spiraled shapes hold onto the dressing well, but you can switch to squid ink or black bean pasta for an extra dark theme.
Kosher salt: Essential for seasoning the pasta water and enhancing flavor throughout the dish.
Super black gel food coloring: This gives your pasta a delightful eerie tint without altering flavor.
White button mushrooms: The perfect blank canvas to carve your spooky skulls.
Butter and olive oil: These fats help caramelize the mushrooms nicely and add richness.
Straw and skewer: Tools you’ll need to carve eyes and details in the mushrooms.
Mini mozzarella balls (bocconcini): These become your “eyeballs” when stuffed with pesto and olives.
Basil pesto: Adds vibrant green flavor and acts as the “iris” inside the mozzarella eyeballs. Thin with olive oil if needed.
Whole pitted black olives: Used to create the creepy pupils for your eyeballs.
Large orange bell pepper: Great for cutting out fun Halloween shapes with cookie cutters.
Mini cookie cutters: Triangles, stars, cats—your choice to add festive flair.
Italian dressing: Use one with bold flavors to really bring your salad together.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Halloween Pasta Salad with Mushroom Skulls and Mozzarella Eyeballs Recipe is—you can tweak it to suit your taste or dietary needs. Here are some ideas I like to try when I want to mix it up a bit:

Switch up the pasta: I once used gluten-free pasta for a party, and no one even noticed the difference—it soaked up the flavors just as well.
Different dressings: Sometimes I swap Italian for a garlicky vinaigrette or even a creamy ranch to change the flavor profile.
Add some heat: My family loves a little kick, so I sprinkle some crushed red pepper flakes over the salad before serving.
Meat lovers option: Adding pepperoni slices or diced ham turns this into a heartier meal that adults especially enjoy.

How to Make Halloween Pasta Salad with Mushroom Skulls and Mozzarella Eyeballs Recipe

Step 1: Crafting Your Mushroom Skulls

Start by wiping your mushrooms clean with a damp cloth—don’t wash them under running water, or they’ll soak up too much moisture. Trim just the tip of the stems so they have a fresh, clean look. Using a straw, gently punch out two big round ‘eyes’ on the mushroom cap. I like to remove these “eye” circles carefully with the tip of a skewer or sharp knife—this part took a bit of patience when I first tried it, but it gets easier! Then, flip the mushroom and cut matching eye holes on the back side to make it look like hollow skull eyes. Add some nostril holes and little “teeth” slashes on the stem for extra spooky detail. Finally, slice each mushroom in half lengthwise to create two mini skulls—and get ready to brown them in butter and olive oil for a beautifully caramelized finish.

Step 2: Coloring and Cooking Pasta

Get a large pot of water boiling with a generous amount of kosher salt. Just before adding the pasta, stir in the black gel food coloring—you’ll notice the water turn a fun, inky shade perfect for Halloween. Toss in your pasta and cook according to package directions until al dente. I like to barely rinse the pasta under cold water to remove a touch of starch and keep the strands separate, but not too long or you’ll lose some of that wicked black color. Once drained, place the pasta into a big bowl and set aside.

Step 3: Creating the Mozzarella Eyeballs

Slice your pitted black olives in half lengthwise and use a straw (just like with the mushrooms) to hollow out a tiny pupil hole inside each olive half. I always chuck the leftover olive bits, since they won’t get used. For the mozzarella balls, pick the side you want as the “top,” then gently carve out a small well about a quarter-inch deep using a fine paring knife. Fill each well with basil pesto—if yours is too thick, I found thinning it with a bit of olive oil works wonders for smooth filling. Pop an olive “pupil” in the center of the pesto for that perfect eerie eyeball effect. Set the completed eyeballs aside carefully—trust me, they’re worth the fuss!

Step 4: Cutting Bell Pepper Shapes

Remove the stem and seeds from your bell pepper, then slice it in half and lay the halves flat on your cutting board. Grab your mini cookie cutters and punch out fun Halloween shapes like triangles, stars, or cats. I find orange bell pepper is festive and colorful, but green, red, or yellow can add great variety if you want to mix it up!

Step 5: Assembling the Spooky Pasta Salad

It’s assembly time! Toss your pasta with the Italian dressing so every bit gets a lovely coating. Gently fold in the mushroom skulls and the bell pepper shapes, being careful not to break the delicate mushrooms. Finally, arrange the mozzarella eyeballs evenly around the salad, pressing them just enough so they stay nestled within the pasta. Serve this chilling concoction cold or at room temperature—it’s a crowd-pleaser either way!

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Pro Tips for Making Halloween Pasta Salad with Mushroom Skulls and Mozzarella Eyeballs Recipe

Carving Precision: Use a fresh, sharp paring knife and work slowly when carving your mushroom skulls to avoid breaking them.
Pasta Color Retention: Don’t rinse pasta too long after cooking or you’ll lose the spooky black hue; just a quick rinse is enough to prevent sticking.
Pesto Consistency: Thinning your pesto with olive oil before filling mozzarella balls makes for easier spooning and less mess.
Storage Tip: Keep mozzarella eyeballs upright in the fridge to keep pesto from spilling, preserving their creepy eyeball look.

How to Serve Halloween Pasta Salad with Mushroom Skulls and Mozzarella Eyeballs Recipe

A white round plate filled with three layers of dark purple spiral pasta as the base layer, topped with small pieces of bright orange bell pepper scattered evenly. On top of this, there are small round white mozzarella balls with a green olive slice and black olive center placed all over. Also, small, light brown mushroom slices with two dark holes are scattered around the plate. The plate rests on a black net-like cloth with plastic black spiders, a white skull on the upper left, and white skeleton fingers reaching toward the plate from the right side. A black spoon and a small empty black bowl are next to the plate. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to sprinkle just a bit of cracked black pepper and fresh chopped parsley over the top for a little contrast and freshness. A few extra slices of black olives scattered on top add an extra spooky “gritty” touch. If you’re feeling fancy, a drizzle of balsamic glaze over everything adds subtle sweetness that balances the flavors.

Side Dishes

This Halloween Pasta Salad pairs wonderfully with warm garlic bread or cheesy stuffed mushrooms to keep up the theme. For a heartier meal, adding some grilled chicken or roasted veggies on the side brings balance. Honestly, my family sometimes skips sides because this salad fills us up so well!

Creative Ways to Present

For a Halloween party, I love serving this salad in a large skull-shaped bowl or on a dark platter to make the colors pop. You could also plate individual servings in small mason jars and place a mozzarella eyeball atop each for an adorable, spooky touch kids really go wild over. Adding dry ice nearby creates some nifty fog effects if you’re going all out!

Make Ahead and Storage

Storing Leftovers

I recommend storing the components separately if possible—keep mushroom skulls, pasta salad, and mozzarella eyeballs in airtight containers in the fridge. This helps preserve texture and flavor. When you combine everything before serving again, the salad tastes just as fresh as day one. Leftovers are best within 2-3 days.

Freezing

I don’t suggest freezing this Halloween Pasta Salad with Mushroom Skulls and Mozzarella Eyeballs Recipe because the texture of pasta, mushrooms, and fresh mozzarella changes too much after thawing. You’ll get better results making it fresh or storing refrigerated for a short window.

Reheating

If you want to serve the mushroom skulls warm again, briefly heat them in a skillet or microwave before assembling. The pasta salad tastes great cold or at room temperature, so no reheating needed there. Just add the mozzarella eyeballs fresh—they won’t hold up well heated.

FAQs

Can I prepare the Halloween Pasta Salad with Mushroom Skulls and Mozzarella Eyeballs Recipe ahead of time?

Absolutely! I suggest prepping the mushrooms, pasta, and mozzarella eyeballs separately up to 2 days in advance. Keep each component refrigerated in airtight containers and assemble right before serving to keep everything fresh and visually striking.
What if I can’t find mini mozzarella balls for the eyeballs?

No worries! You can use larger mozzarella balls and slice them into smaller rounds, or even firm tofu cubes for a vegan twist—just adjust the size and shape as needed for your “eyeballs.”
Is there a way to make the pasta salad vegan?

Yes! Swap out the butter for olive oil when cooking mushrooms, use vegan cheese or skip the mozzarella altogether, and ensure your Italian dressing and pesto are vegan-friendly. I’ve tried this variation, and it’s still delicious and spooky.
How do I keep the mushroom skulls from getting soggy?

Cook them just until caramelized and slightly firm; avoid overcooking. Also, add the mushrooms to the pasta salad last and serve soon after assembling for best texture.

Final Thoughts

Honestly, this Halloween Pasta Salad with Mushroom Skulls and Mozzarella Eyeballs Recipe has become one of my favorite go-to festive dishes. It’s creative enough to wow your guests without requiring complicated ingredients or hours in the kitchen. Plus, it’s just so fun to make and eat, especially with kids who get excited about the quirky mushroom skulls and eyeballs looking back at them! I can’t recommend giving this a try enough. So grab those mushrooms, pasta, and mini mozzarella balls, and let’s get spooky in the kitchen!