Why Make This Recipe
Eyeball Pasta Salad is a fun and spooky dish perfect for Halloween parties, themed gatherings, or anytime you want to add a creepy touch to your dinner table. This salad not only looks interesting but is also packed with flavor and healthy ingredients. It’s great for both kids and adults who enjoy a little spooky fun with their food!
How to Make Eyeball Pasta Salad
Ingredients
- 200g pasta (rotini or fusilli)
- 150g mini mozzarella balls
- 1 black olive (sliced into rounds)
- Cherry tomatoes (sliced in half)
- 1 cucumber (diced)
- 1 red bell pepper (diced)
- 1 yellow bell pepper (diced)
- 50g black olives (sliced)
- 50g green olives (sliced)
- Fresh basil leaves (chopped)
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tsp Italian seasoning
- Salt and pepper to taste
Directions
- Cook the pasta according to the package instructions. Once cooked, drain and rinse under cold water. Set aside in a large bowl.
- To create the eyeballs, insert a piece of black olive onto each mini mozzarella ball to resemble a pupil. Arrange them on top of the pasta.
- Add the diced cucumber, red and yellow bell peppers, cherry tomato halves, and both types of olive slices into the bowl with the pasta. Give it a good mix to combine everything.
- For the dressing, whisk together the olive oil, balsamic vinegar, Italian seasoning, salt, and pepper. Pour over the salad and toss until all the ingredients are well-coated.
- Sprinkle the chopped fresh basil over the salad for a burst of color and flavor. Chill in the refrigerator for at least 30 minutes before serving to let the flavors meld together.
- Serve up this spooktacular Eyeball Pasta Salad and watch your guests’ jaws drop in both horror and delight!
How to Serve Eyeball Pasta Salad
Serve the Eyeball Pasta Salad chilled in a large bowl. You can garnish it with extra basil leaves or even more mozzarella eyeballs on top for added effect. This dish works great as a side dish or a fun main course!
How to Store Eyeball Pasta Salad
You can store leftover Eyeball Pasta Salad in an airtight container in the refrigerator. It will keep well for about 2 to 3 days. For the best taste, try to eat it within the first day after making it.
Tips to Make Eyeball Pasta Salad
- Make sure to rinse the pasta in cold water to prevent it from sticking together.
- Feel free to add other veggies like carrots or peas based on what you have on hand.
- You can adjust the amount of dressing according to your taste preference.
Variation
For a gluten-free version, you can use gluten-free pasta. Additionally, you can add cooked chicken or tuna for extra protein.
FAQs
1. Can I make this salad ahead of time?
Yes! This salad tastes even better after the flavors have melded together, so you can prepare it a few hours or the day before.
2. Can I use different types of cheese for the eyeballs?
Yes, you can use other types of cheese as long as they are easy to shape. For instance, feta cheese can be cubed for a different look.
3. What can I do if I don’t have balsamic vinegar?
You can substitute it with red wine vinegar or apple cider vinegar for a different tangy flavor that will still work well in the dressing.
Eyeball Pasta Salad
Ingredients
Pasta and Eyeballs
- 200 g pasta (rotini or fusilli) Cook according to package instructions
- 150 g mini mozzarella balls For the eyeball effect
- 1 piece black olive Sliced into rounds for the pupil
Vegetables
- 1 cup cucumber Diced
- 1 piece red bell pepper Diced
- 1 piece yellow bell pepper Diced
- 150 g black olives Sliced
- 50 g green olives Sliced
- 100 g cherry tomatoes Sliced in half
Dressing
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar Can substitute with red wine or apple cider vinegar
- 1 tsp Italian seasoning
- to taste Salt and pepper
Garnish
- 1 bunch fresh basil leaves Chopped, for garnish
Instructions
Preparation
- Cook the pasta according to the package instructions. Once cooked, drain and rinse under cold water. Set aside in a large bowl.
- To create the eyeballs, insert a piece of black olive onto each mini mozzarella ball to resemble a pupil. Arrange them on top of the pasta.
- Add the diced cucumber, red and yellow bell peppers, cherry tomato halves, and both types of olive slices into the bowl with the pasta. Give it a good mix to combine everything.
Dressing
- For the dressing, whisk together the olive oil, balsamic vinegar, Italian seasoning, salt, and pepper. Pour over the salad and toss until all the ingredients are well-coated.
Garnishing and Serving
- Sprinkle the chopped fresh basil over the salad for a burst of color and flavor. Chill in the refrigerator for at least 30 minutes before serving to let the flavors meld together.
- Serve chilled in a large bowl, garnished with extra basil leaves or more mozzarella eyeballs on top for added effect.
