Description
This spooky Halloween Pasta Salad recipe features creatively crafted mushroom skulls, mozzarella eyeballs filled with pesto, and colorful bell pepper shapes tossed with pasta and Italian dressing for a festive and delicious party dish perfect for Halloween celebrations.
Ingredients
Scale
Pasta
- 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
Mushroom Skulls
- 8 white button mushrooms
- 2 tablespoons butter
- 1 tablespoon olive oil
- Straw and skewer (for cutting eyes)
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 for shapes (triangle, star, half-moon, cat, etc.)
- 0.5 cup Italian dressing (choose one with good flavor)
Instructions
- Prepare Mushroom Skulls: Wipe mushrooms clean with a damp cloth, trimming off the end of the stem for a clean finish. Use the end of a straw to cut two round eyes into each mushroom and carefully remove them with a skewer. Flip and cut eye holes directly behind the first, then use a knife to carve nostrils and small teeth slices. Slice each mushroom in half to create two skull halves.
- Cook Mushroom Skulls: Melt butter and olive oil in a non-stick skillet over medium heat. Place the mushroom skulls cut-side down and cook until browned and caramelized, then flip and cook for an additional minute. Remove and set aside on a plate.
- Cook Pasta: Bring a large pot of generously salted water to a boil. Stir in the black gel food coloring, then add pasta and cook according to package instructions until al dente. Drain and briefly rinse under cold water just enough to remove starch and prevent sticking, taking care to preserve color. Drain well and transfer to a large bowl.
- Make Mozzarella Eyeballs: Slice black olives in half lengthwise and use a straw to cut a hole in the center of each half to form pupils. On each mozzarella ball, cut a small quarter-inch deep well on the best side to hold pesto. Fill each well with basil pesto and place an olive pupil in the center, forming eyeballs. Set aside.
- Cut Bell Pepper Shapes: Slice the pepper in half with inside facing up, then use mini cookie cutters to cut out desired shapes. Set aside.
- Assemble Pasta Salad: Add mushroom skulls and bell pepper shapes to the bowl of pasta. Pour in Italian dressing and gently toss to coat. Distribute mozzarella eyeballs randomly around the pasta and gently press them into place. Serve cold or at room temperature.
Notes
- Use green, yellow, or red bell pepper for more color variety.
- Substitute your favorite salad dressing to customize flavor.
- Spice it up with crushed red pepper flakes if desired.
- Add strips or small pieces of pepperoni or ham for a complete meal.
- Add halved cherry tomatoes for an extra pop of color.
- Prepare ingredients 1-2 days in advance; store components separately in airtight containers in the refrigerator.
- Keep mozzarella eyeballs upright during storage to prevent pesto from spilling out.
- Use gluten-free pasta or vegan cheese to accommodate dietary restrictions.
- Leftover pasta salad can be refrigerated in an airtight container for 2-3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 20mg
