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Halloween Pasta Salad with Mozzarella Eyeballs

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This Halloween Pasta Salad with Mozzarella Eyeballs is a spooky, family-friendly dish featuring mozzarella eyeballs, mushroom skulls, and bold flavors. Perfect for Halloween parties and potlucks, it’s easy to prepare, highly customizable, and guaranteed to impress.

Ingredients

Scale
  • 12 oz rotini or black bean pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup red bell pepper, cut into strips or shapes
  • 1/2 cup black olives, sliced
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/2 cup Italian dressing (store-bought or homemade)
  • 12 mozzarella balls (ciliegine or bocconcini)
  • 2 tbsp pesto (for eyeballs)
  • 10 button mushrooms
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • Salt and pepper, to taste
  • Fresh basil or parsley for garnish
  • Black or orange food coloring (optional, for pasta)

Instructions

  1. Cook pasta according to package directions. If coloring pasta, add gel food coloring in the final minutes of boiling. Drain and rinse with cold water.
  2. Prepare mushroom skulls by carving small eyes and nose holes with a knife or straw, then cut shallow lines for teeth. Sauté in olive oil and garlic until tender.
  3. Create mozzarella eyeballs by making a small hole in each mozzarella ball, adding a dab of pesto, and topping with a slice of olive.
  4. In a large bowl, combine cooled pasta, cherry tomatoes, bell pepper, olives, and sun-dried tomatoes. Add half of the Italian dressing and toss gently.
  5. Fold in mushroom skulls and mozzarella eyeballs carefully to avoid damaging them.
  6. Garnish with extra eyeballs, pepper strips, and fresh herbs. Chill for 30 minutes before serving.
  7. Before serving, drizzle remaining dressing and give it a light toss.

Notes

  • Make elements like eyeballs and mushrooms a day ahead for easy prep.
  • Use plant-based cheese and dressing for a vegan version.
  • Keep mozzarella eyeballs in a sealed container to prevent drying out.
  • This dish is best served cold or at room temperature.

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