If your Halloween table needs a dish that’s both tasty and a little bit terrifying, this Eyeball Pasta Salad will be the star. With tender pasta, crunchy veggies, and mozzarella “eyeballs” staring back at you, every bite is a mix of creepy and crave-worthy.
Table of Contents
Why You’ll Love This Creepy-Cute Eyeball Pasta Salad
This is the kind of dish that makes guests laugh and grab their phone for a photo before they grab a fork. It’s easy to prepare ahead of time, which is a lifesaver on busy party days. Kids love the silly “eyeballs,” while adults enjoy the fresh flavors and hearty pasta base. Best of all, you can dress it up for a buffet spread or pack it in lunch boxes for a festive October treat.
Pair it with this gooey, cheesy Monster Mac and Cheese for a frightfully good Halloween dinner.
Ingredients You’ll Need
- 12 ounces rotini or penne pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup red and yellow bell peppers, diced
- 1 cup mini mozzarella balls (bocconcini)
- 12–15 black olive slices
- Fresh basil leaves, for garnish
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
Step-by-Step Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook pasta until al dente, then drain and rinse under cool water to stop the cooking.
2. Make the Mozzarella Eyeballs
Press one black olive slice onto each mozzarella ball to create the “pupil.” If needed, use a tiny dab of cream cheese to help it stick.
3. Mix the Salad Base
In a large bowl, toss the pasta with tomatoes, cucumber, and bell peppers. Drizzle with olive oil and balsamic vinegar, sprinkle with Italian seasoning, and season with salt and pepper. Mix gently.
4. Add the Eyeballs & Chill
Arrange mozzarella eyeballs over the top. Add fresh basil for color. Chill the salad for at least 30 minutes so the flavors can mingle.
Serve alongside these Halloween Skewered Salami Eyeballs to double the spooky fun.
Tips for the Perfect Halloween Pasta Salad
- Choose the right pasta: Rotini and penne hold dressing best.
- Keep veggies crisp: Add them just before serving if prepping ahead.
- Make-ahead trick: Store salad and eyeballs separately, then assemble before the party.
- Display matters: Serve in a big black cauldron for a dramatic effect.
Variations & Fun Twists
- Use tri-color pasta for extra Halloween flair.
- Add grilled chicken, ham, or chickpeas for more protein.
- Swap the oil and vinegar for a creamy ranch or Caesar dressing.
- Turn it into a baked pasta by layering mozzarella eyeballs on top before baking.
Serving Ideas for Your Spooky Spread
This salad plays well with other themed bites. Try it next to buttery Cheesy Halloween Breadstick Bones for an irresistible carb combo. Scatter fake spiders or cobwebs around the serving platter for an extra fright factor.
FAQ
Can I make eyeball pasta salad the night before?
Yes, but keep the eyeballs separate until just before serving so they stay fresh-looking.
What if I can’t find mini mozzarella balls?
Cut larger mozzarella into 1-inch pieces and shape them into balls.
How do I keep the eyeballs from sliding off?
A tiny dab of cream cheese or hummus under the olive slice works like glue.
Wrap-Up
This Eyeball Pasta Salad is the ultimate mix of fun and flavor for your Halloween table. It’s simple to make, delightfully weird, and guaranteed to get people talking. Try it this year and watch the spooky magic happen!
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Eyeball Pasta Salad – A Spooky & Delicious Halloween Side Dish
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
If your Halloween table needs a dish that’s both tasty and a little bit terrifying, this Eyeball Pasta Salad will be the star tender pasta, crunchy veggies, and mozzarella “eyeballs” staring back at you make every bite creepy yet crave-worthy.
Ingredients
- 12 ounces rotini or penne pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup red and yellow bell peppers, diced
- 1 cup mini mozzarella balls (bocconcini)
- 12–15 black olive slices
- Fresh basil leaves, for garnish
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente, then drain and rinse under cool water to stop the cooking.
- Press one black olive slice onto each mozzarella ball to create the “pupil.” If needed, use a tiny dab of cream cheese to help it stick.
- In a large bowl, toss the pasta with tomatoes, cucumber, and bell peppers. Drizzle with olive oil and balsamic vinegar, sprinkle with Italian seasoning, and season with salt and pepper. Mix gently.
- Arrange mozzarella eyeballs over the top. Add fresh basil for color. Chill the salad for at least 30 minutes so the flavors can mingle.
Notes
For best results, store the mozzarella eyeballs separately if making ahead, and assemble just before serving for the freshest, creepiest look.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg