Halloween Eyeball Pasta Salad
This Halloween Eyeball Pasta Salad is a spooky twist on a classic side dish. Made with colorful veggies, mozzarella “eyeballs,” and flavorful dressing, it’s perfect for Halloween parties, potlucks, or a creepy-cute dinner surprise. Kids and adults alike love the look—and the taste! Bonus: it’s easy to prep ahead for stress-free party planning.
Equipment
Ingredients
- 12 oz Halloween-shaped pasta or any pasta of your choice
- 1 orange bell pepper diced
- 1 cucumber diced
- ½ cup cherry tomatoes halved
- ¼ cup red onion thinly sliced
- 1 cup mini mozzarella balls ciliegine or torn fresh mozzarella
- ½ cup sliced black olives for “eyeball” pupils
- ¼ cup Italian dressing or balsamic vinaigrette
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon dried oregano
- 1 garlic clove minced
- Salt and pepper to taste
- Handful of fresh basil chopped
- 2 tablespoons fresh parsley chopped
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.
- Drain pasta and rinse with cold water to stop the cooking process. Set aside to cool.
- In a large mixing bowl, combine cooled pasta with diced cucumber, orange bell pepper, cherry tomatoes, and red onion.
- In a small bowl, whisk together Italian dressing, olive oil, balsamic vinegar, Dijon mustard, oregano, minced garlic, salt, and pepper.
- Pour the dressing over the pasta mixture and toss gently until evenly coated.
- Add chopped basil and parsley. Toss again to distribute herbs.
- For the “eyeballs,” top mozzarella balls with a slice of black olive. Press gently to secure.
- Gently fold the mozzarella “eyeballs” into the pasta salad, reserving a few to place on top for presentation.
- Chill the salad in the refrigerator for at least 1 hour before serving to allow flavors to meld.
- Before serving, give the salad a gentle stir and arrange any extra “eyeballs” on top for maximum spooky effect.