Halloween Pasta Salad

Hosting a Halloween party is always fun, but sometimes the food can feel repetitive—lots of candy, chips, and sweet treats. Don’t get me wrong, I’ll happily grab a handful of candy corn, but what about something that’s just as festive and spooky while also being satisfying? That’s where this Halloween pasta salad comes in. It’s colorful, a little eerie, and perfect for balancing out all those sugary snacks.

When I was brainstorming Halloween salad ideas, I wanted something that kids would find fun but adults would actually enjoy eating, too. So I leaned into the spooky theme with black and orange pasta, creepy garnishes like olive “eyeballs,” and a mix of fresh veggies that bring autumn vibes to the table. The result is a dish that looks festive, tastes delicious, and works just as well as a side for a spooky dinner or the main attraction on a Halloween buffet spread.

I also love how versatile this recipe is—you can go all-in with the theme by adding mozzarella “ghosts” or just keep it simple and seasonal for a cozy autumn pasta salad. Either way, it’s a conversation starter, and people are always surprised by how fun pasta can look dressed up for the holiday.

So if you’re planning Halloween food for party night and want to serve something beyond candy and cupcakes, this spooky pasta salad might just become your new go-to. It’s easy to make ahead, travels well if you’re bringing a dish to a gathering, and most importantly—it’s tasty enough that the bowl will disappear faster than a bag of mini chocolates.

Why You’ll Love It

• Festive and fun without being over-the-top – This pasta salad strikes the perfect balance of spooky and appetizing. It’s Halloween-themed but still something adults will actually want to dig into.
• Customizable for any crowd – Want to keep it vegetarian? Go for it. Need extra protein? Toss in some shredded chicken or pepperoni “bats.” The base recipe is flexible enough to fit your party style.
• Make-ahead friendly – No one wants to be stuck in the kitchen right before guests arrive. This salad can be made a day ahead, and it actually tastes better once the flavors have a chance to mingle.
• Kid-approved, adult-approved – Between the fun colors and playful garnishes, kids get a kick out of it. But the savory, tangy flavor makes it just as enjoyable for grown-ups.
• Perfect balance of seasonal and spooky – With autumn veggies, festive pasta colors, and Halloween-inspired touches, this dish feels right at home whether it’s part of a big Halloween spread or just a cozy October dinner.

Ingredient List

For the Pasta Salad

• 12 oz Halloween-colored pasta (black, orange, or tri-color rotini)
• 1 cup cherry tomatoes, halved
• 1 cup black olives, sliced (plus a few whole for “eyeballs”)
• 1 cup mozzarella balls (ciliegine size)
• 1 small red bell pepper, diced
• 1/2 small red onion, finely chopped
• 1/4 cup shredded carrots
• 1/4 cup fresh parsley, chopped

For the Dressing

• 1/3 cup olive oil
• 3 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper

Ingredient Notes

• Halloween-colored pasta – You can find black pasta (usually squid ink or black bean pasta) or orange-colored pasta around October. If not, tri-color rotini works beautifully for that festive pop.
• Mozzarella balls – These are my favorite for making creepy “eyeballs.” Stick a sliced olive on top and suddenly your salad is staring back at you!
• Black olives – Don’t skip these. Not only do they add that classic briny flavor, but they’re also perfect for spooky garnishes.
• Red onion – I always use just a little because it gives great flavor without overpowering everything else. A quick soak in cold water also tones down the bite.
• Homemade dressing – Store-bought works in a pinch, but whisking up olive oil, vinegar, mustard, and garlic makes a huge difference in freshness. Totally worth the extra 3 minutes!

Kitchen Equipment Needed

• Large pot – For boiling the pasta. I love using a heavy-bottomed one; it keeps pasta from sticking.
• Colander – To drain your pasta easily and safely.
• Large mixing bowl – Perfect for tossing all the ingredients together. I use a glass bowl so I can see all the colors.
• Whisk – For blending the dressing smoothly. A small silicone whisk works best for me.
• Cutting board & sharp knife – For chopping veggies quickly and safely. A sturdy wooden board is my go-to.
• Measuring cups & spoons – To make sure your dressing and pasta are perfectly balanced.
• Serving spoon or tongs – For plating the salad with style and keeping the “eyeballs” intact.

Instructions

Step 1: Cook the Pasta

1. Fill a large pot with water and add a pinch of salt. Bring to a rolling boil.
2. Add the Halloween-colored pasta and cook according to package instructions until al dente.
3. Drain the pasta in a colander and rinse briefly under cold water to stop cooking.
   Pro Tip: Rinsing with cold water helps the pasta hold its shape and prevents it from sticking, especially for colored pasta.

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Step 2: Prep the Veggies and Cheese

1. While the pasta cooks, halve the cherry tomatoes and dice the red bell pepper.
2. Slice the black olives, keeping a few whole for garnish.
3. Finely chop the red onion and shred the carrots.
4. Drain the mozzarella balls and pat dry with a paper towel.

Pro Tip: Drying the mozzarella prevents extra liquid from making your salad watery.

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Step 3: Make the Dressing

1. In a small bowl, combine olive oil, red wine vinegar, Dijon mustard, minced garlic, Italian seasoning, salt, and pepper.
2. Whisk continuously until the dressing emulsifies into a smooth, creamy consistency.

Pro Tip: Whisking constantly helps the oil and vinegar combine without separating. Taste and adjust seasoning if needed.

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Step 4: Assemble the Salad

1. In a large mixing bowl, combine the cooked pasta, cherry tomatoes, bell pepper, red onion, shredded carrots, and mozzarella balls.
2. Pour the dressing over the salad and toss gently until everything is coated evenly.
3. Add sliced black olives and chopped parsley and give a light toss to distribute.

Pro Tip: Use a large spoon or tongs to toss gently so your “eyeball” garnishes don’t get squished.

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Step 5: Add the Spooky Touch

1. Place whole black olives on top of some mozzarella balls to create creepy “eyeballs.”
2. Sprinkle a little extra parsley for a fresh, autumnal look.
3. Chill in the refrigerator for at least 30 minutes before serving to let the flavors meld.

Pro Tip: The chilling step makes the salad even tastier and helps the pasta absorb the dressing flavors.

Tips and Tricks for Success

• Don’t overcook the pasta – Al dente pasta holds its shape and looks more festive in the salad.
• Rinse colored pasta under cold water – This keeps the vibrant Halloween colors from fading.
• Dry the mozzarella balls – Prevents extra moisture from watering down the dressing.
• Chill before serving – Letting the salad sit for 30–60 minutes enhances the flavor and melds all the ingredients together.
• Toss gently – Use tongs or a large spoon to avoid smashing the mozzarella “eyeballs” or veggies.
• Make ahead – You can prep the pasta and dressing a day in advance to save time on party day.

Ingredient Substitutions and Variations

• Pasta – Use rotini, farfalle, or even tortellini if you want a fun twist.
• Mozzarella balls – Cubed cheese or feta works if you want a sharper flavor.
• Olives – Green olives can replace black olives, though the “eyeball” effect changes.
• Vegetables – Swap in zucchini, yellow bell pepper, or roasted pumpkin for extra autumn vibes.
• Dressing – Ranch, creamy Italian, or a balsamic vinaigrette are tasty alternatives if you prefer a different flavor profile.
• Protein add-ins – Grilled chicken, shrimp, or crispy bacon bits make it heartier for a spooky dinner centerpiece.

Serving Suggestions

• I love serving this Halloween pasta salad alongside a platter of roasted pumpkin and garlic bread—it balances the richness perfectly.
• It’s great as a side for a spooky dinner with baked chicken wings or mini meatloaf “mummies.”
• Pair it with a fresh autumn pasta salad for a colorful buffet table at a Halloween party.
• Makes a fun, casual lunch with tortilla chips or crackers on the side for a crunchy contrast.
• Serve it chilled in individual cups or bowls for a kid-friendly Halloween food for party night—it’s playful and mess-free!

Storage and Reheating Instructions

• Refrigerate – Store leftovers in an airtight container for up to 3 days.
• Do not freeze – Pasta salad with fresh veggies and mozzarella doesn’t freeze well; it can get mushy.
• Serve cold – Best enjoyed chilled straight from the fridge.
• Toss before serving – Give the salad a gentle toss to redistribute the dressing and freshen up the flavors.
• Add fresh garnishes – Reapply parsley or “eyeball” olives if needed for presentation before serving again.

Frequently Asked Questions

Can I make this pasta salad ahead of time?

Absolutely! Make the pasta and dressing a day in advance, then toss everything together just before serving for the freshest flavor.

Can I use a different type of pasta?

Yes! Rotini, farfalle, or tortellini all work. Colored pasta adds extra Halloween flair, but any shape will taste great.

How do I make it kid-friendly?

Keep the veggies mild (skip raw onion if you want) and focus on fun garnishes like mozzarella “eyeballs” to make it playful and appealing for little ones.

Can I add protein to make it more filling?

Definitely! Grilled chicken, shrimp, or crispy bacon bits are perfect additions for a heartier spooky dinner option.

How long will leftovers last?

Store in an airtight container in the fridge for up to 3 days. Toss gently before serving again to refresh the flavors.

Can I make it vegan or dairy-free?

Yes! Swap mozzarella for vegan cheese or extra veggies. The dressing can easily be made without dairy too.

Did you try this recipe? Let me know in the comments how it turned out! Don’t forget to share your spooky pasta salad creations with friends and family—it’s always fun to see how creative everyone gets!