Spooky Eyeball Pasta Salad: Mozzarella Eyeballs Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 450g short pasta (rotini, orecchiette, or cavatappi)
- 150g fresh mini mozzarella balls
- 1 cup halved cherry tomatoes
- 1 cup diced yellow bell pepper
- 1 cup diced orange bell pepper
- 1 cup mayonnaise
- 1/2 cup plain Greek yogurt
- Olive oil
- Apple cider vinegar
- Preparation Instructions:
Instructions
- Prepare mozzarella eyeballs by placing one sliced black olive on each mozzarella ball and topping it with a halved green olive. Refrigerate.
- Cook pasta according to package instructions until al dente. Drain and toss with olive oil; let cool.
- Chop vegetables including red onion, cherry tomatoes, yellow and orange bell peppers, parsley, and dill.
- In a bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, sugar/maple syrup, minced garlic, Italian seasoning, smoked paprika, salt, and black pepper until smooth.
- Combine cooled pasta with chopped vegetables and dressing; gently fold in two-thirds of the mozzarella eyeballs. Transfer to a serving bowl and top with remaining eyeballs. Chill for at least 2 hours before serving.
- Helpful Notes:
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg