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Eyeball Pasta Salad

Ghoulishly Good Eyeball Pasta Salad for Your Halloween Bash

Delightful Eyeball Pasta Salad is a spooky twist on a classic 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: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad Base
  • 200 g rotini or fusilli pasta This forms the structure of your salad and captures delicious dressing perfectly.
  • 1 cucumber Diced, adds a refreshing crunch.
  • cherry tomatoes Bring sweetness and juiciness to the dish.
  • 1 red bell pepper Diced, brightens the salad with color and sweetness.
  • 1 yellow bell pepper Diced, offers extra color.
For the Mozzarella Eyeballs
  • 150 g mini mozzarella balls Transformed into 'eyeballs'.
  • 1 black olive Sliced, serves as the 'pupil' in the eyeballs.
For Decoration and Flavor
  • fresh basil leaves Chopped, adds a burst of aromatic freshness.
  • 3 tbsp olive oil Acts as a dressing base.
  • 2 tbsp balsamic vinegar Provides a lovely depth.
  • 1 tsp Italian seasoning Infuses the salad with herbaceous goodness.
  • salt and pepper Essential for seasoning your Eyeball Pasta Salad to taste.
For Extra Flavor and Variety
  • 50 g black olives Sliced, enhances flavor and visual appeal.
  • 50 g green olives Sliced, optional if you're sticking with just black olives.

Equipment

  • large pot
  • Colander
  • Mixing Bowl
  • Spatula
  • separate bowl

Method
 

Step-by-Step Instructions
  1. Begin by bringing a large pot of salted water to a rolling boil. Add the rotini or fusilli pasta and cook according to the package instructions until al dente, usually around 8-10 minutes. Once cooked, drain the pasta in a colander and rinse it under cold water.
  2. While the pasta cools, take the mini mozzarella balls and gently press a slice of black olive into the center of each one to create the 'pupils' of your eyeballs. Set the assembled eyeballs aside.
  3. In the same large mixing bowl with the cooled pasta, add the diced cucumber, diced red bell pepper, diced yellow bell pepper, and halved cherry tomatoes. Use a spatula to gently mix the ingredients.
  4. In a separate bowl, whisk together the olive oil, balsamic vinegar, Italian seasoning, and some salt and pepper to taste. Once combined, drizzle it over the pasta salad.
  5. Pour the prepared dressing over the pasta mixture, tossing everything together gently until all the ingredients are well-coated with the dressing.
  6. Carefully arrange the mozzarella 'eyeballs' over the top of the tossed pasta salad.
  7. Sprinkle the chopped basil leaves over the top of your Eyeball Pasta Salad. Chill in the refrigerator for at least 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 28gProtein: 7gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 15mgSodium: 350mgPotassium: 300mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 1mg

Notes

For convenience, prepare the salad a day in advance but add the mozzarella eyeballs right before serving.

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