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Eyeball Pasta Salad

Creepy Eyeball Pasta Salad: Fun for Your Halloween Feast

Enjoy this delightful Creepy Eyeball Pasta Salad with playful mozzarella eyeballs, vibrant veggies, and al dente pasta for a festive Halloween treat.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Salads
Cuisine: Halloween
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 200 g rotini or fusilli pasta Gluten-free pasta works well.
For the Eyeballs
  • 150 g mini mozzarella balls Other small cheese balls can be used.
  • 1 black olives Sliced into rounds.
For the Vegetables
  • 1 cucumber Diced.
  • 1 red bell pepper Diced.
  • 1 yellow bell pepper Diced.
  • 1 cherry tomatoes Halved.
For Extra Flavor
  • 50 g black olives Sliced.
  • 50 g green olives Sliced.
  • fresh basil leaves Chopped.
For the Dressing
  • 3 tbsp olive oil Avocado oil is a healthy alternative.
  • 2 tbsp balsamic vinegar Red wine vinegar may be used.
  • 1 tsp Italian seasoning Homemade blends work well too.
  • salt and pepper To taste.

Equipment

  • large pot
  • colander
  • mixing bowl
  • Whisk

Method
 

Step-by-Step Instructions for Creepy Eyeball Pasta Salad
  1. Cook pasta in a pot of salted boiling water for about 8–10 minutes until al dente. Drain and rinse under cold water.
  2. Create eyeballs by pressing a sliced black olive onto each mini mozzarella ball.
  3. Combine cooled pasta with cherry tomatoes, cucumber, bell peppers, and olives in a large mixing bowl.
  4. Whisk together olive oil, balsamic vinegar, and Italian seasoning in a bowl, seasoning with salt and pepper.
  5. Pour dressing over the pasta mixture and toss gently until well coated.
  6. Carefully arrange mozzarella eyeballs on top of the pasta mixture.
  7. Chill the salad for at least 30 minutes before serving.
  8. Toss gently before serving and garnish with basil leaves.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 20mgSodium: 400mgPotassium: 300mgFiber: 3gSugar: 3gVitamin A: 600IUVitamin C: 20mgCalcium: 200mgIron: 1.5mg

Notes

This salad keeps well in the fridge for up to 2 days. Best served cold.

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