Eyeball Pasta Salad Recipe

why make this recipe

Eyeball Pasta Salad is a fun and spooky dish that is perfect for Halloween parties, themed gatherings, or just a creative meal at home. It looks frightfully delicious and tastes great too! The combination of crunchy veggies, creamy dressing, and cheesy eyeballs makes it a hit with both kids and adults. Plus, it’s a simple recipe that allows you to add a playful twist to your regular pasta salad.

how to make Eyeball Pasta Salad

Ingredients

Pasta: 1 lb (16 oz or 450g) of rotini, fusilli, or cavatappi pasta. These corkscrew shapes look like tangled innards and hold the dressing well.
Cherry Tomatoes: 1 pint, halved. These add a pop of color and a fresh, juicy bite.
Cucumber: 1 large English cucumber, seeded and diced. This adds a refreshing crunch.
Red Onion: ½ a medium red onion, finely diced. For a sharp, savory kick. (Optional, can be soaked in cold water for 10 minutes to mellow the flavor).
Celery: 2 stalks, thinly sliced. Provides another layer of texture and freshness.
Bocconcini or Ciliegine Mozzarella Balls: 16-20 small fresh mozzarella balls (about 8 oz or 225g), packed in water. These form the perfect “sclera” or white of the eye.
Pitted Black Olives: 1 can (6 oz or 170g) of medium-sized pitted black olives. These will become the “pupil.”
Pimiento-Stuffed Green Olives: 1 small jar. The pimiento center will create a hauntingly realistic “iris.”
Red Food Coloring or Beet Juice: A few drops for creating the “bloodshot” veins. (Optional but highly recommended for effect).
Mayonnaise: 1 cup of good quality mayonnaise. This forms the creamy base.
Sour Cream or Greek Yogurt: ½ cup. Adds a tangy, lighter element to the dressing.
White Wine Vinegar: 2 tablespoons. For a bright, acidic note.
Italian Seasoning: 2 teaspoons of dried Italian seasoning blend.
Garlic Powder: 1 teaspoon.
Onion Powder: 1 teaspoon.
Sugar: 1 teaspoon. Balances the acidity.
Salt: ½ teaspoon, or to taste.
Black Pepper: ¼ teaspoon, or to taste.
Milk or Buttermilk: 2-4 tablespoons, to thin the dressing to the desired consistency.
Ketchup or Paprika: 1 tablespoon of ketchup or ½ teaspoon of smoked paprika, swirled in at the end to create “bloody” streaks.

Directions

Cook the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add your chosen pasta. Cook according to package directions until it is al dente. This means it should still have a slight, firm bite. Mushy pasta is not what you want.
Cool the Pasta: Once cooked, drain the pasta in a colander. Immediately rinse it under cold running water. This stops the cooking process and rinses off excess starch. Shake the colander well to remove as much water as possible. Transfer the cooled pasta to a very large mixing bowl and set aside. You can lightly toss it with a tablespoon of olive oil to further prevent sticking.
Prepare the Eyeballs: Drain the fresh mozzarella balls and pat them dry with a paper towel. Use a small melon baller or a ¼ teaspoon measuring spoon to scoop out a small hole in the center of each mozzarella ball. Don’t go all the way through. This cavity will hold the olive “pupil.”
Assemble the Eyeballs: Take a pimiento-stuffed green olive and slice it into thin rounds. Take a whole pitted black olive. Gently press one green olive slice or one whole black olive into the mozzarella ball’s cavity. Chill them for about 15-20 minutes.
Make the Dressing: In a medium bowl, whisk together mayonnaise, sour cream (or Greek yogurt), white wine vinegar, Italian seasoning, garlic powder, onion powder, sugar, salt, and pepper until smooth. Slowly add milk until you have your desired dressing consistency.
Mix the Salad: In the large bowl with the cooled pasta, add halved cherry tomatoes, diced cucumber, finely diced red onion, and sliced celery. Gently toss everything together. Pour about three-quarters of the prepared dressing over it and stir until well-coated. Fold in the mozzarella eyeballs carefully.
Add the "Bloody" Effect: Just before serving, drizzle ketchup or a mixture of paprika and a little oil over the top. Swirl it gently to create bloody streaks.
Chill and Serve: For the best flavor, cover and chill the pasta salad in the refrigerator for at least 1-2 hours before serving.

how to serve Eyeball Pasta Salad

Serve the Eyeball Pasta Salad in a large bowl to showcase the creepy eyeballs. You can garnish with additional olives or herbs if desired. It is perfect as both an appetizer and a main dish. This pasta salad will surely get a laugh and a few squeals at your party!

how to store Eyeball Pasta Salad

Store any leftovers in an airtight container in the refrigerator. It can last for about 3-4 days. Just remember that the textures might change as it sits, so stir before serving again.

tips to make Eyeball Pasta Salad

Use different shapes of pasta for fun looks.
Experiment with vegetables based on your preference or what’s in season.
If you want a spicier kick, add diced jalapeños or a dash of hot sauce to the dressing.

variation

You can add cooked and cooled chicken or turkey for a protein boost. You can also swap out mozzarella for feta or goat cheese for a different flavor.

FAQs

1. Can I make this salad ahead of time?
Yes, this salad tastes even better after it has chilled in the refrigerator for a few hours or overnight.

2. How can I avoid the olive juice mixing with the pasta?
Make sure to drain and pat the olives dry before adding them to the salad.

3. What can I use instead of mayonnaise?
You can use all sour cream or Greek yogurt if you prefer a lighter dressing without mayonnaise.