Halloween Pasta Salad
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.
Equipment
- Large pot
- Colander
- Large mixing bowl
- Whisk
- Cutting board & sharp knife
- Measuring Cups & Spoons
- Serving Spoon or Tongs
Ingredients
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
Instructions
Step 1: Cook the Pasta
- Fill a large pot with water and add a pinch of salt. Bring to a rolling boil.
- Add the Halloween-colored pasta and cook according to package instructions until al dente.
- 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.
Step 2: Prep the Veggies and Cheese
- While the pasta cooks, halve the cherry tomatoes and dice the red bell pepper.
- Slice the black olives, keeping a few whole for garnish.
- Finely chop the red onion and shred the carrots.
- Drain the mozzarella balls and pat dry with a paper towel.
- Pro Tip: Drying the mozzarella prevents extra liquid from making your salad watery.
Step 3: Make the Dressing
- In a small bowl, combine olive oil, red wine vinegar, Dijon mustard, minced garlic, Italian seasoning, salt, and pepper.
- 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.
Step 4: Assemble the Salad
- In a large mixing bowl, combine the cooked pasta, cherry tomatoes, bell pepper, red onion, shredded carrots, and mozzarella balls.
- Pour the dressing over the salad and toss gently until everything is coated evenly.
- 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.
Step 5: Add the Spooky Touch
- Place whole black olives on top of some mozzarella balls to create creepy “eyeballs.”
- Sprinkle a little extra parsley for a fresh, autumnal look.
- 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.
Notes
Nutritional Value (per serving)
- Calories: ~280
- Carbohydrates: 28g
- Protein: 9g
- Fat: 14g
- Cholesterol: 20mg
- Sodium: 360mg
- Fiber: 3g
- Sugar: 4g