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Eyeball Pasta Salad

A fun and creepy pasta salad featuring mozzarella eyeballs, fresh veggies, and a zesty dressing, perfect for Halloween parties and gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer, Side Dish
Cuisine: American, Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Pasta and Eyeballs
  • 200 g rotini or fusilli pasta Cooked according to package instructions
  • 150 g mini mozzarella balls Insert a sliced black olive into each
  • 3 tbsp black olives (sliced) Used for the mozzarella eyeballs
Vegetables
  • 1 diced cucumber
  • 1 cup red bell pepper (diced)
  • 1 cup yellow bell pepper (diced)
  • 1 cup halved cherry tomatoes
  • 1/2 cup green olives (sliced)
Dressing
  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp Italian seasoning
  • salt to taste
  • pepper to taste
Garnish
  • 1/4 cup fresh basil (chopped) For topping the salad

Method
 

Preparation
  1. Cook the pasta: Prepare 200g of rotini or fusilli pasta according to the package instructions. Once cooked, drain and rinse under cold water, then set aside in a large bowl.
  2. Make those eyeballs: Grab 150g of mini mozzarella balls and insert a sliced black olive into each one to create the perfect eyeball look. Plop these on top of your pasta.
  3. Add the veggies: Toss in the diced cucumber, red and yellow bell peppers, halved cherry tomatoes, and both types of olives into your pasta bowl. Mix everything together.
  4. Whip up the dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Italian seasoning, salt, and pepper. Pour over the salad and give it a toss.
  5. Finish with basil: Sprinkle some chopped fresh basil leaves on top. Chill in the refrigerator for at least 30 minutes.
Serving
  1. Serve the Eyeball Pasta Salad in a big, clear bowl to showcase the colorful ingredients, maybe adding some plastic eyes for fun.

Notes

This dish can be made ahead of time and tastes even better after the flavors have mingled. Store leftovers in an airtight container in the fridge for 2-3 days. To revive the dish, drizzle a little olive oil before serving.