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
Scale
- 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