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Overhead view of Halloween pasta salad with tri-color rotini, mozzarella eyeballs, cherry tomatoes, cucumber, peppers, olives, feta, and parsley in a gray bowl.

Halloween Pasta Salad

This Halloween Pasta Salad is a colorful, festive side dish made with tri-color rotini, fresh vegetables, olives, and mozzarella eyeballs. It is fun to serve at Halloween parties, school gatherings, or family dinners.

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Prep Time: 25 minutes
Cook Time: 20 minutes
Chilling Time: 30 minutes
Total Time: 1 hour 15 minutes
Course: Salad
Cuisine: American
Servings: 8
Author: Shilpa

Equipment

Ingredients

For the colored pasta

  • 12 oz rotini pasta
  • 8-10 drops black gel food coloring
  • 8-10 drops orange gel food coloring
  • 8-10 drops purple gel food coloring

For the salad

  • 1 cup cherry tomatoes halved
  • ¾ cup cucumber diced
  • ½ cup orange bell pepper diced
  • ½ cup black olives sliced
  • ⅓ cup pepperoncini sliced
  • ¼ cup red onion finely diced
  • ⅓ cup feta cheese crumbled
  • 2 tablespoons fresh parsley chopped

For the dressing

  • ½ cup Italian dressing
  • 1 tablespoon Parmesan grated
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon garlic powder
  • 1 teaspoon lemon juice
  • Black pepper to taste

For the mozzarella eyeballs

  • 8 to 10 mini mozzarella balls
  • 2 to 3 black olives sliced into rings
  • 1 to 2 tablespoons cream cheese softened

Instructions

  • Divide the rotini into three equal portions and cook each separately, coloring by one of two methods.
  • To color in the water: Bring a large pot of generously salted water to a boil, stir in 8 to 10 drops of gel coloring, then add one portion of pasta and cook to al dente per the package instructions. Drain and rinse very briefly under cold water, only long enough to remove the surface starch so it will not stick. The longer you rinse, the more color comes off. Let it cool completely.
  • To color in a bag: Boil the pasta plain, drain, and run cold water over it. Add about ¼ cup of water and 10 drops of gel coloring to a large zip-top bag, add the pasta, and toss to coat. Let sit for a couple of minutes, then drain and rinse briefly with cold water.
  • Repeat for the remaining two colors. Let all three batches cool completely before combining, since warm pasta bleeds color.
  • Pat the mini mozzarella balls thoroughly dry with paper towels.
  • Slice the black olives crosswise into rings. Dab a little softened cream cheese in the center of each mozzarella ball and press an olive ring on firmly, hole side up.
  • Refrigerate the eyeballs 15 to 20 minutes to set.
  • Whisk together the Italian dressing, Parmesan, Italian seasoning, garlic powder, lemon juice, and black pepper.
  • Combine the cooled colored rotini in a large bowl with the tomatoes, cucumber, bell pepper, sliced olives, pepperoncini, red onion, feta, and parsley.
  • Pour the dressing over and toss gently until evenly coated.
  • Refrigerate at least 30 minutes. Toss gently again, arrange the mozzarella eyeballs on top, and finish with a little extra parsley, feta, or pepperoncini.

Notes

  • Gel coloring only. Liquid food coloring is too dilute and gives pale, muddy results.
  • Rinsing controls color retention. A few seconds are enough.
  • Make the salad up to one day ahead, but add the eyeballs just before serving.
  • Hold back 2 tablespoons of dressing to loosen the salad before serving, since the pasta absorbs it as it sits.
  • Keeps 3 to 4 days sealed in the refrigerator. Does not freeze.
  • No food coloring on hand: squid ink pasta covers black, and tricolor rotini covers orange, though you will lose the purple.

Nutrition

Calories: 314kcal | Carbohydrates: 37g | Protein: 12g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 18mg | Sodium: 407mg | Potassium: 225mg | Fiber: 2g | Sugar: 4g | Vitamin A: 594IU | Vitamin C: 23mg | Calcium: 166mg | Iron: 1mg
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