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Eyeball Pasta Salad

Spooky Eyeball Pasta Salad for Hauntingly Delicious Fun

This Eyeball Pasta Salad is a fun and visually appealing dish perfect for Halloween gatherings.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: PASTA
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 200 g Pasta (rotini or fusilli) Use gluten-free pasta for a gluten-free option.
For the Eyeballs
  • 150 g Mini Mozzarella Balls Substitute with mozzarella pearls if mini balls are unavailable.
  • 1 Black Olive Sliced into rounds.
For the Fresh Veggies
  • 150 g Cherry Tomatoes Sliced in half; substitute with grape tomatoes if desired.
  • 1 Cucumber Diced; zucchini is a great substitute.
  • 1 Red Bell Pepper Diced; yellow or orange bell peppers are good alternatives.
  • 1 Yellow Bell Pepper Diced.
  • 50 g Black Olives Sliced; green olives can be used for a milder taste.
  • 50 g Green Olives Sliced.
  • 20 g Fresh Basil Leaves Chopped; mint can be a delightful substitute.
For the Dressing
  • 3 tbsp Olive Oil Avocado oil can be used as an alternative.
  • 2 tbsp Balsamic Vinegar Red wine vinegar works well too.
  • 1 tsp Italian Seasoning Use individual herbs like oregano and basil if preferred.
  • Salt To taste.
  • Pepper To taste.

Equipment

  • Large pot
  • mixing bowl
  • whisk

Method
 

How to Make Eyeball Pasta Salad
  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini or fusilli pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Drain and rinse under cold water to cool completely.
  2. Make Eyeballs: While the pasta cools, take the mini mozzarella balls and gently place a sliced black olive on each one, resembling eerie eyeballs.
  3. Combine Veggies & Pasta: In a large mixing bowl, add the cooled pasta, diced cucumber, diced bell peppers, halved cherry tomatoes, and black and green olive slices. Toss to combine the colorful ingredients.
  4. Dress the Salad: In a separate bowl, whisk together olive oil, balsamic vinegar, Italian seasoning, salt, and pepper. Drizzle this dressing over the pasta and veggies. Gently toss everything until well coated.
  5. Add Eyeballs: Carefully place the mozzarella eyeballs atop the salad. Sprinkle fresh chopped basil over the top.
  6. Chill: Cover the salad and refrigerate for at least 30 minutes.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 15mgSodium: 400mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 15IUVitamin C: 25mgCalcium: 12mgIron: 10mg

Notes

This Eyeball Pasta Salad is perfect for make-ahead; simply prepare it a day before your Halloween gathering and refrigerate. Garnish with extra basil leaves just before serving for an aromatic touch.

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