Halloween Eyeball Pasta Salad
A fun and spooky pasta salad that’s perfect for Halloween parties or festive gatherings! This creamy, flavorful dish combines savory ham, fresh veggies, and mozzarella ‘eyeballs’ made with black olives for a playful and delicious effect.
Equipment
- Large Pot
- Mixing Bowl
- Whisk
- Colander
- Cutting board
Ingredients
Main Ingredients
- 1 lb rotini or fusilli pasta cooked al dente
- 1 cup diced cooked ham
- 1 cup cherry tomatoes halved
- 1 English cucumber diced
- ½ red onion finely diced
- ½ cup fresh parsley chopped
Creamy Dressing
- 1 cup mayonnaise
- ½ cup plain Greek yogurt or sour cream
- 2 tbsp lemon juice freshly squeezed
- 1 clove garlic minced or 1/2 tsp garlic powder
- 1 tsp Dijon mustard
- ½ tsp salt or to taste
- ¼ tsp black pepper or to taste
Eyeballs
- 8 oz bocconcini (small mozzarella balls) drained
- 1 can jumbo pitted black olives halved for pupils
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente. Drain and rinse under cold water to stop cooking.
- Chop cherry tomatoes, cucumber, red onion, and parsley. Dice the cooked ham.
- In a medium bowl, whisk together mayonnaise, Greek yogurt, lemon juice, garlic, Dijon mustard, salt, and black pepper until smooth and creamy.
- In a large mixing bowl, combine the cooked pasta, vegetables, and ham. Add about three-quarters of the dressing and gently mix to coat.
- Prepare the eyeballs by pressing a halved black olive into the center of each bocconcini ball to create the ‘pupil.’
- Fold the mozzarella eyeballs gently into the salad mixture, being careful not to break them.
- Cover and refrigerate the salad for at least 1 hour before serving to let the flavors meld.
- Before serving, adjust creaminess by adding the remaining dressing. Serve chilled and enjoy your spooky Halloween creation!
Notes
For a vegetarian version, skip the ham or replace it with roasted vegetables or chickpeas. To make it vegan, use dairy-free yogurt and mayonnaise, and omit the mozzarella ‘eyeballs.’