Spooky Eyeball Pasta Salad: Mozzarella Eyeballs Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 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
- ½ cup plain Greek yogurt or sour cream
- ¼ cup apple cider vinegar
- Instructions:
Instructions
- Prepare the mozzarella eyeballs by placing a black olive ring on each drained mozzarella ball and topping with a halved green olive.
- Cook the pasta in salted water until al dente; drain and toss with olive oil to cool.
- Chop the vegetables and mix in a bowl with the cooled pasta.
- In another bowl, whisk together mayonnaise, yogurt, vinegar, Dijon mustard, sugar, garlic, seasonings, and optional hot sauce. Refrigerate for flavor melding.
- Combine the pasta mixture with the dressing and fold in two-thirds of the mozzarella eyeballs. Chill before serving.
- Helpful Notes:
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 310
- Sugar: 3g
- Sodium: 410mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg