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Eyeball Pasta Salad

A spooky and delicious pasta salad featuring rotini pasta and mozzarella eyeballs, perfect for Halloween parties.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer, Side Dish
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Pasta and Eyeballs
  • 200 g 200g pasta (rotini or fusilli) For a fun twist, you can use different shapes of pasta.
  • 150 g 150g mini mozzarella balls These will serve as the 'eyeballs' for the salad.
  • 1 unit 1 black olive (sliced into rounds) Used as the pupil of the eyeball.
Vegetables
  • 1 unit 1 cucumber (diced) Adds crunch to the salad.
  • 1 unit 1 red bell pepper (diced) For color and sweetness.
  • 1 unit 1 yellow bell pepper (diced) Adds a bright color.
  • 50 g 50g black olives (sliced) For added flavor.
  • 50 g 50g green olives (sliced) For variety.
  • 1 cup Cherry tomatoes (sliced in half) For a sweet and juicy burst.
Dressing
  • 3 tbsp 3 tbsp olive oil Base of the dressing.
  • 2 tbsp 2 tbsp balsamic vinegar Adds tanginess.
  • 1 tsp 1 tsp Italian seasoning For herb flavor.
  • to taste unit Salt and pepper to taste Season according to preference.
Garnish
  • 1 bunch Fresh basil leaves (chopped) For added flavor and color.

Method
 

Preparation
  1. Boil water in a pot. Add the pasta and cook according to the package instructions (about 8 to 12 minutes). Once al dente, drain and rinse under cold water.
  2. Create the 'eyeballs' by inserting a slice of black olive on top of each mini mozzarella ball. Set these aside.
  3. Dice the cucumber, red bell pepper, and yellow bell pepper. Slice the cherry tomatoes in half.
Combining Ingredients
  1. In a large bowl, combine the cooked pasta, diced vegetables, and sliced olives.
  2. Whisk together olive oil, balsamic vinegar, Italian seasoning, salt, and pepper in a small bowl to prepare the dressing.
  3. Pour the dressing over the pasta salad and toss gently to combine.
  4. Sprinkle chopped basil leaves over the salad.
Chill and Serve
  1. Cover the bowl and chill in the refrigerator for at least 30 minutes before serving.
  2. Before serving, stir the salad again and arrange it on a platter with fresh basil on top.

Notes

Best enjoyed fresh, however, can be stored in the refrigerator for up to three days. Avoid freezing to maintain texture. Use different cheeses or add proteins as variations.