Spooky Eyeball Pasta Salad: Mozzarella Eyeballs Recipe

Recipe Eyeball Pasta Salad Creepy Pasta Salad With Mozzarella Eyeballs isn’t just a dish; it’s a conversation starter, a centerpiece, and the ultimate culinary surprise for your next spooky gathering! Are you ready to truly elevate your Halloween party menu beyond the usual pumpkin spice and apple cider? Imagine a vibrant, savory pasta salad that stares back at your guests with a multitude of delightful, edible eyes. This isn’t merely food; it’s an experience designed to elicit gasps of delight and perhaps a few playful shivers. While this particular “eyeball” rendition doesn’t boast centuries of ancient history, its playful spirit captures the modern tradition of turning everyday ingredients into extraordinary, themed culinary masterpieces, especially during festive seasons like Halloween. It taps into our collective love for creative expression and a good, wholesome scare!

Why This Creepy Pasta Salad is an Absolute Must-Have

People adore this Recipe Eyeball Pasta Salad Creepy Pasta Salad With Mozzarella Eyeballs for so many reasons. Firstly, it’s undeniably delicious! We’re talking about a perfectly balanced pasta salad, brimming with tender pasta, fresh vegetables, and a tantalizing dressing that’s both creamy and zesty. But the true star, of course, is its incredibly unique and fun presentation. The mozzarella eyeballs, complete with a realistic “iris” and “pupil,” transform a classic favorite into a ghoulishly good treat that appeals to both kids and adults. It’s surprisingly easy to assemble, making it a fantastic make-ahead option for any host looking to impress without the stress. The combination of its savory taste, satisfying textures, and whimsical creepiness makes it an unforgettable addition to any table.

this Recipe

Ingredients:

• 1 pound (about 450g) short pasta, such as rotini, orecchiette, or cavatappi – I find these shapes really cling to the dressing and other components beautifully, creating lots of little nooks and crannies for flavor.
• 1 tablespoon olive oil, plus extra for drizzling – a good quality extra virgin olive oil truly makes a difference in both flavor and preventing stickiness.
• 1 teaspoon salt, for pasta water – essential for seasoning the pasta from within, giving it a foundational flavor.
• 1/2 cup finely chopped red onion – adds a wonderful pungent bite, a vibrant pop of color, and a fresh crispness to our salad.
• 1 cup cherry tomatoes, halved – for delightful bursts of sweetness and a touch of juiciness in every bite.
• 1 cup yellow bell pepper, finely diced – brings a mild sweetness and a lovely, firm crunch, contributing to the salad’s vibrant palette.
• 1 cup orange bell pepper, finely diced – for even more cheerful color and a fresh, appealing texture that complements the other vegetables.
• 1/2 cup fresh parsley, finely chopped – adds essential herbaceous freshness and a contrasting green hue, brightening the entire dish.
• 1/4 cup fresh dill, finely chopped – its distinct, slightly anise-like flavor pairs wonderfully with the creamy dressing and adds a unique aromatic quality.

For the Mozzarella Eyeballs:

• 1 (16-ounce) container fresh mini mozzarella balls (bocconcini or ciliegine), drained – these are absolutely the perfect size and texture to mimic our spooky eyeballs for the salad.
• 1 (3.8-ounce) can black olives, pitted and sliced into rings – these will form the dark “iris” of our gruesome, yet delicious, eyeballs.
• 1 (2.25-ounce) can small pimiento-stuffed green olives, halved – these will be the “pupils,” with the red pimiento providing that fantastic, slightly bloodshot, eerie look that makes them so effective.
• Optional: A few drops of red food coloring or beet juice – for creating subtle “bloodshot” veins, if you’re feeling particularly ghoulish and want to elevate the creepy factor!

For the Creamy, Tangy Dressing:

• 1 cup mayonnaise – the rich and creamy base that binds all the wonderful flavors and textures together.
• 1/2 cup plain Greek yogurt or sour cream – adds a delightful tanginess and helps to lighten the richness of the mayonnaise, while still maintaining a creamy consistency.
• 1/4 cup apple cider vinegar – essential for that bright, acidic kick that cuts through the creaminess and awakens the palate.
• 2 tablespoons Dijon mustard – adds a complex, tangy, and slightly spicy note that deepens the dressing’s flavor profile.
• 1 tablespoon granulated sugar or maple syrup – crucial for balancing the acidity of the vinegar and mustard, bringing out the best in all the other flavors.
• 2 cloves garlic, minced – for aromatic depth and a gentle warmth that complements the creamy base beautifully.
• 1 teaspoon dried Italian seasoning – a classic blend of herbs that provides a comforting, familiar, and herbaceous backbone to the dressing.
• 1/2 teaspoon smoked paprika – adds a subtle smoky warmth and a lovely reddish hue, hinting at a bit of mystery and depth.
• 1/4 teaspoon black pepper, freshly ground – for a fresh, pungent warmth and a bit of a kick that awakens the taste buds.
• 1/2 teaspoon salt, or to taste – absolutely vital for properly seasoning the dressing and ensuring all the flavors truly sing.
• Optional: A tiny dash of Tabasco or your favorite hot sauce – for a very subtle warmth and a tiny spark, if you enjoy a hint of heat.

Preparing the Mozzarella Eyeballs:

This is where the magic truly happens and our Recipe Eyeball Pasta Salad Creepy Pasta Salad With Mozzarella Eyeballs truly earns its name! It’s surprisingly simple yet incredibly effective for achieving that spooky aesthetic. Take your time with this step, as the presentation of these little edible eyes is absolutely key to the fun.

1. First, gently drain your mini mozzarella balls. I usually lay them out on a plate lined with a few sheets of paper towel to absorb any excess moisture. This crucial step prevents them from making your pasta salad watery later on, ensuring your dressing remains perfectly creamy.
2. Next, prepare your “irises” and “pupils.” Take your pitted black olives and carefully slice them into thin rings. These will form the dark, outer ring of the iris. For the “pupils,” halve your pimiento-stuffed green olives. The little red pimiento adds that fantastic, distinct bloodshot effect, making them look even more authentic and unsettlingly real.
3. Now, for the assembly: Carefully take one drained mini mozzarella ball. Place one black olive ring flat on top of the mozzarella ball – this will be the iris. Then, gently place one halved pimiento-stuffed green olive, cut-side down, in the very center of the black olive ring. The bright red pimiento should be facing upwards, creating that distinct, piercing pupil look.
4. Repeat this meticulous process for all your mozzarella balls. This can be a bit fiddly, but it’s quite satisfying to see the little eyeballs come to life one by one! I usually find a rhythm after the first few, and it becomes a really enjoyable, creative task.
5. Optional Creepy Detail: If you want to take your creepy pasta salad to the next level and make these eyeballs truly bloodshot and gruesome, you can use a fine-tipped, clean paintbrush (a new, small art brush works great) or even a toothpick dipped in a tiny bit of red food coloring or beet juice. Carefully draw very fine, squiggly lines radiating from the “iris” across the white mozzarella. Don’t overdo it – a few subtle, strategically placed lines are far more effective and less messy than a big, haphazard blob. It truly creates a genuinely gruesome and realistic effect for our Halloween pasta salad!
6. Once all the mozzarella eyeballs are assembled, set them aside. You might want to cover them lightly with plastic wrap and pop them in the fridge while you prepare the rest of the salad, just to keep them cool and firm, ensuring they hold their shape beautifully.

Cooking the Pasta to Perfection:

The foundation of any truly great pasta salad, especially one as unique as our Creepy Pasta Salad With Mozzarella Eyeballs, is perfectly cooked pasta. We definitely don’t want mushy or undercooked noodles here; they need to be just right to hold their texture and absorb the delicious dressing.

7. Bring a large pot of water to a vigorous, rolling boil. I mean, really boiling! A good rule of thumb is to use at least 4-6 quarts (liters) of water for every pound of pasta. This generous amount of water gives the pasta plenty of room to move around freely and prevents it from sticking together, ensuring even cooking.
8. Once the water is aggressively boiling, add about 1 teaspoon of salt to the water. Please don’t skip this critical step! Salting the pasta water generously is absolutely crucial for seasoning the pasta from the inside out. It makes a profound difference in the final flavor of your entire dish; unseasoned pasta tastes bland, no matter how good your sauce or dressing is.
9. Add your chosen short pasta (rotini, orecchiette, or cavatappi work wonderfully here because of their ability to trap dressing) to the boiling salted water. Give it a good stir with a wooden spoon or spatula immediately after adding to ensure none of the pieces stick together.
10. Cook the pasta according to the package directions for al dente. This typically means the pasta should still be firm to the bite, with a slight, pleasant resistance in the center. For pasta salad, I often cook it for about 30 seconds to a minute less than the package suggests for al dente. This is because the pasta will continue to soften slightly as it cools and as it absorbs the dressing in the refrigerator. Cooking it slightly under-al dente helps prevent it from becoming overly soft or mushy, which is definitely a no-go for our fantastic Eyeball Pasta Salad.
11. Once cooked to your liking, immediately drain the pasta in a colander. Resist the strong urge to rinse the pasta with cold water! Rinsing pasta removes the beneficial, starchy coating that helps the dressing adhere to the noodles, and it can also cool the pasta too quickly, preventing it from absorbing flavors as effectively as it should.
12. After draining, transfer the hot pasta to a large mixing bowl. Drizzle it with about 1 tablespoon of olive oil and toss gently. This simple step prevents the pasta from sticking together as it cools and adds a lovely sheen and subtle flavor. Allow the pasta to cool completely at room temperature. You can spread it out a bit on a baking sheet to speed up the cooling process if you’re in a hurry, or simply let it sit in the bowl, stirring occasionally. It’s truly important that the pasta is completely cool before adding the dressing and other ingredients, otherwise, you risk a soggy salad and potentially melting mozzarella eyeballs.

Chopping the Creepy Veggies:

While the pasta cools, let’s get our fresh ingredients ready. The vibrant colors and crisp textures of these vegetables will beautifully complement the creamy dressing and, of course, the star of our show – the eerie mozzarella eyeballs – in this stunning Recipe Eyeball Pasta Salad. Fresh, high-quality vegetables make a significant difference here.

13. First, tackle the red onion. Peel it and chop it very finely. We want small pieces that distribute evenly throughout the salad without any single bite being overwhelmed by too large an onion chunk. If you find red onion too strong or pungent, a handy trick is to soak the chopped pieces in a bowl of ice water for about 10-15 minutes, then drain them thoroughly. This mellows its flavor significantly, making it more palatable for those sensitive to raw onion.
14. Next, thoroughly wash your cherry tomatoes and halve them. These little bursts of sweetness are a fantastic addition, providing both flavor and a lovely textural contrast. If your cherry tomatoes are particularly large, you might even want to quarter them to ensure they’re bite-sized.
15. Wash your yellow and orange bell peppers thoroughly. Remove the stems, seeds, and any tough white membranes from the inside. Dice them finely, aiming for pieces that are roughly the same size as your chopped red onion and halved cherry tomatoes. This uniformity ensures a pleasing texture in every single forkful of your Creepy Pasta Salad With Mozzarella Eyeballs. The combination of yellow and orange adds a visually appealing warmth and brightness that contrasts beautifully with the other components.
16. Finally, prepare your fresh herbs. Finely chop both the fresh parsley and fresh dill. Fresh herbs are non-negotiable for a truly flavorful pasta salad; their bright, aromatic notes lift the entire dish and add a layer of complex freshness that dried herbs simply cannot replicate. Don’t be shy with them – they add so much character!
17. Once all your vegetables are meticulously prepped, set them aside in separate bowls or a large platter.

Crafting the Creepy Dressing:

This dressing is absolutely the secret weapon for our Eyeball Pasta Salad – it’s creamy, tangy, and incredibly flavorful, skillfully pulling all the diverse ingredients together into a cohesive and delicious whole. It needs to be bold enough to stand up to the pasta and vegetables, but not so heavy that it overwhelms the delicate texture and visual impact of our spooky mozzarella eyeballs.

18. In a medium-sized bowl, combine the mayonnaise and the plain Greek yogurt (or sour cream). Whisk them together vigorously until the mixture is completely smooth and uniform. This forms the essential creamy base of our dressing.
19. Add the apple cider vinegar, Dijon mustard, and granulated sugar (or maple syrup) to the creamy base. Whisk again until all these ingredients are thoroughly combined. The sugar is particularly crucial here for balancing the acidity of the vinegar and mustard, ensuring the dressing is perfectly rounded and not overly sharp.
20. Next, mince your garlic cloves very finely. If you have a garlic press, now is the ideal time to use it to achieve that finely minced texture. Add the minced garlic to the dressing mixture.
21. Stir in the dried Italian seasoning, smoked paprika, freshly ground black pepper, and salt. I always recommend starting with a conservative amount of salt and pepper, knowing you can always adjust it later to taste.
22. Whisk everything together thoroughly until the dressing is perfectly smooth and all the spices are evenly distributed. Now, for the most important part: Give it a taste! This is absolutely essential for achieving perfection. Does it need more salt to bring out the flavors? A little more tang from the vinegar? Perhaps a touch more sweetness to balance it? Adjust to your personal preference until the dressing tastes vibrant and delicious on its own.
23. Optional Creepy Addition: If you want to give your dressing a subtle “blood-spatter” look, you can add a tiny dash of hot sauce (like Tabasco or Sriracha) and gently swirl it in just before mixing, intentionally leaving some streaks rather than fully incorporating it. Or, for a more pronounced red tint that truly enhances the theme, a few drops of red food coloring can transform your dressing into a ghoulish pink or light red, significantly enhancing the creepy theme of our Recipe Eyeball Pasta Salad.
24. Cover the dressing tightly and place it in the refrigerator for at least 30 minutes. This chilling time is incredibly beneficial as it allows the flavors to meld and deepen, making it even more delicious. Chilled dressing also helps keep the pasta salad cool and refreshing, which is ideal.

Assembling the Eyeball Pasta Salad:

Now for the grand finale – bringing all these delicious, textural, and spooky components together to create our magnificent Creepy Pasta Salad With Mozzarella Eyeballs! This is where all your careful preparation comes to fruition.

24. Ensure your cooked pasta is completely cool. This is a non-negotiable step to prevent the salad from becoming soggy. Transfer it to your largest mixing bowl if it isn’t already there. You need ample space to mix everything properly.
25. Add all of your meticulously chopped vegetables – the finely chopped red onion, the sweet halved cherry tomatoes, and the crisp diced yellow and orange bell peppers – to the bowl with the cooled pasta.
26. Retrieve your chilled, flavorful dressing from the refrigerator and pour it generously over the pasta and vegetables.
27. Using a large spoon or spatula, gently but thoroughly fold everything together. Make sure every single piece of pasta and every vegetable morsel is lovingly coated in that luscious, creamy dressing. Be thorough, but gentle; you don’t want to mash the pasta or break up the delicate vegetables.
28. Once everything is well combined and evenly coated, it’s time to incorporate our spooky stars! Gently fold in about two-thirds of your prepared mozzarella eyeballs. I always reserve some of the eyeballs to artfully arrange on top later for maximum visual impact and a truly show-stopping presentation.
29. Transfer the assembled pasta salad to a large, attractive serving bowl or platter. This is a dish that deserves to be seen!
30. Artfully arrange the remaining mozzarella eyeballs on top of the salad. You can nestle them in among the pasta and vegetables, making them “peep out” from various angles, truly giving that authentic “creepy eyes watching you” vibe. This final touch really sells the Halloween theme.
31. Cover the Eyeball Pasta Salad tightly with plastic wrap and refrigerate for at least 2-3 hours before serving. This chilling time is absolutely crucial! It allows the flavors to fully meld, marry, and deepen, and the pasta to properly absorb the dressing, resulting in a much more delicious and coherent salad. Overnight chilling is even better if you have the time; the flavors truly develop beautifully.

Serving and Storing Suggestions:

Once your essential chilling time is complete, your spectacular Recipe Eyeball Pasta Salad Creepy Pasta Salad With Mozzarella Eyeballs is finally ready to impress and delight! It’s an absolute showstopper for Halloween parties, potlucks, or any occasion where you want to add a touch of ghoulish fun and deliciousness to your menu.

32. Before serving, give the salad a gentle stir. If, after chilling, it seems a little dry (pasta can absorb a surprising amount of liquid!), you can stir in a tablespoon or two of milk, vegetable broth, or even a little extra mayonnaise or Greek yogurt to loosen it up to your desired consistency. This simple trick refreshes the salad perfectly.
33. Garnish generously with a sprinkle of extra fresh parsley or dill for a final, vibrant pop of green. This contrasts beautifully with the red and orange hues of the vegetables and the stark white of the eyeballs, enhancing both the visual appeal and the fresh aroma.
34. Serve the salad cold. This dish is incredibly versatile; it’s fantastic as a light main dish for lunch or a casual dinner, or it makes an outstanding and memorable side dish at a larger gathering. It pairs wonderfully with grilled chicken, hearty sandwiches, or other festive Halloween fare, making it a star on any spooky buffet.
35. Make Ahead Tip: This pasta salad is an excellent make-ahead dish, which is a huge convenience when planning for parties! You can easily prepare it up to 24 hours in advance. In fact, the flavors often significantly improve overnight as they have more time to marry and deepen. Just a suggestion: you might want to hold off on adding all the mozzarella eyeballs until just a few hours before serving, or arrange the final layer right before presentation to ensure they look their freshest, firmest, and most pronounced.
36. Storage: Store any leftover Creepy Pasta Salad With Mozzarella Eyeballs in an airtight container in the refrigerator for up to 3-4 days. While it remains perfectly safe to eat, be aware that the pasta may continue to soften slightly over time, and the dressing might be absorbed further. A quick stir and perhaps a tiny splash of olive oil or milk can easily refresh it to its original glory.
37. Presentation Matters: To truly lean into the creepy, festive theme, consider serving your pasta salad in a dark-colored bowl, such as black or deep purple, or on a black platter. This background makes the vibrant colors of the vegetables and the white of the “eyeballs” pop even more dramatically. You could even scatter some playful plastic spiders, cobweb decorations, or faux blood drips around the serving area to enhance the spooky ambiance. This really amplifies the “eyeball” effect for your guests and ensures it’s a truly memorable dish for any Halloween celebration!

Conclusion:

And there you have it! We’ve journeyed through the creation of a truly unforgettable dish, one that I can confidently say will be a showstopper at any gathering. This isn’t just any side dish; it’s a conversation starter, a giggle generator, and an absolute treat for the taste buds. I genuinely believe that once you try this, you’ll understand why it’s become a personal favorite of mine. It perfectly marries the playful, spooky aesthetic with genuinely delicious flavors. The vibrant colors, the bouncy pasta, the fresh veggies, and those irresistible mozzarella eyeballs all come together in a symphony of texture and taste that’s surprisingly sophisticated despite its whimsical appearance. It’s designed to impress, to amuse, and most importantly, to be absolutely devoured. This isn’t just a meal; it’s an experience, a delightful little rebellion against boring food that challenges the norm and brings a huge smile to everyone’s face.

What makes this the must-try dish? For starters, its undeniable charm. How often do you find a dish that instantly makes people smile, gasp, and reach for their cameras? Beyond the novelty, it’s incredibly satisfying. The tang of the dressing, the perfect chewiness of the pasta, the creamy coolness of the mozzarella, and the subtle crunch of fresh ingredients create a delightful medley that keeps you coming back for more. It’s also remarkably versatile and easy to adapt, making it perfect for any skill level in the kitchen. If you’re looking to elevate your next potluck, impress guests at a themed party, or simply bring a touch of playful ghoulishness to your dinner table, this is your go-to. It truly embodies the spirit of creative cooking – where imagination meets deliciousness in the most unexpected and delightful way. It’s a guaranteed crowd-pleaser that offers both visual delight and culinary satisfaction, making it a staple for any occasion that calls for a bit of fun.

Serving Suggestions for Maximum Impact:

• Chilled Perfection: This pasta salad is best served well-chilled, allowing all the wonderful flavors to meld beautifully. I often make it a few hours in advance, or even the night before, which only enhances its taste and texture.
• Versatile Sidekick: It’s an ideal companion to grilled chicken, hearty burgers, or even a robust vegetarian main course. Its fresh tang cuts through richer flavors perfectly.
• Light Lunch Delight: A generous bowl of this delightful salad makes for a wonderfully refreshing and satisfying light lunch on its own, especially on a warm day. It’s surprisingly filling yet light.
• Party Star: Seriously, bring this to any Halloween party, spooky-themed gathering, or just a fun get-together, and watch it disappear! Place it on a dark platter or in a black bowl for maximum visual impact, creating a truly eerie presentation that will have everyone talking.

Unleash Your Inner Mad Scientist with These Variations:

• Pasta Shapes: While I love the classic elbow or rotini, feel free to experiment with other “creepy” shapes! Orecchiette (little ears!), fusilli (twisty worms!), or even farfalle (bat wings!) can add another layer of playful horror to your dish.
• Extra Frightening Add-ins: Don’t hesitate to toss in finely diced bell peppers (red or yellow for a vibrant contrast), crisp cucumber for extra crunch, or even some sliced black olives for more “buggy” appeal. Halved cherry tomatoes can also add a burst of sweetness and mimic smaller, perhaps less threatening, eyes.
• Protein Power-Up: For a heartier meal, consider adding shredded cooked chicken or even some crumbled bacon bits. Vegetarian options could include crumbled feta cheese or firm tofu cubes, offering different textures and flavors.
• Dressing Twists: You can easily adjust the dressing to suit your palate. A touch of smoked paprika can add depth and an earthy quality, or a pinch of cayenne for a subtle, warming kick. For a truly “bloodier” effect, a tiny bit of beet juice concentrate (just a drop or two) or even a splash of cranberry juice carefully mixed into your dressing can create a subtle, eerie hue without significantly altering the taste.
• Different Eyeballs: While the mozzarella is fantastic, get creative! Halved hard-boiled egg whites with a black olive slice in the middle make excellent, larger, and more realistic eyeballs. Small cherry tomatoes with a tiny dot of cream cheese and a poppy seed can also work for a different texture and a burst of juicy flavor.

This truly is a game-changer for anyone looking for a unique, memorable dish that marries the macabre with the delicious. If you’re searching for that ultimate “wow” factor, look no further than my Recipe Eyeball Pasta Salad Creepy Pasta Salad With Mozzarella Eyeballs. It’s a playful masterpiece that brings joy and a hint of delicious dread to any table. I promise you, this isn’t just a meal; it’s an experience, a delightful little rebellion against boring food that proves creativity and flavor can truly go hand-in-hand.

So, what are you waiting for? I wholeheartedly encourage you to roll up your sleeves and give this incredible recipe a try. You won’t regret the smiles, gasps of delight, and perhaps even a few shivers of excitement it brings. Once you’ve whipped up your own batch, I would absolutely love to hear about your experience! Did you stick to the recipe, or did you venture into some of the variations I suggested? Perhaps you came up with your own brilliant spooky additions? Please, share your photos, your tweaks, and your triumphs in the comments section below. I’m always eager to see how your creations turn out and to hear about the reactions from your family and friends. Let’s build a community of delightfully creepy culinary enthusiasts! Your feedback and creative interpretations are what make cooking so much fun and inspire me to keep sharing these unique ideas. Don’t be shy; your experience could inspire others to take the plunge into this deliciously ghoulish delight. Happy cooking, and happy haunting!

Spooky Eyeball Pasta Salad: Mozzarella Eyeballs Recipe

Get ready to take your culinary skills to a spine-tingling level with this Eyeball Pasta Salad! Perfect for Halloween parties or any gathering that craves a touch of the macabre, this creepy pasta salad is not just a feast for the eyes but also a delight for the taste buds. Imagine al dente pasta tossed with fresh vegetables and dressed to perfection, all topped off with adorable mozzarella eyeballs that are sure to make your guests squeal with delight. It’s fun, it’s scary, and it’s oh-so-delicious—let’s dive into this spooktacular recipe that will elevate your next dining experience from ordinary to extraordinary!

Prep Time
45 Minutes

Cook Time
12 Minutes

Total Time
3 Hours

Servings
6 servings

Ingredients

• 450g short pasta (rotini, orecchiette, or cavatappi)
• 1 tbsp olive oil
• 1 tsp salt (for pasta water)
• 1/2 cup chopped red onion
• 1 cup halved cherry tomatoes
• 1 cup diced yellow bell pepper
• 1 cup diced orange bell pepper
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh dill
• 150g fresh mini mozzarella balls, drained
• 1 (3.8-oz) can pitted black olives, sliced into rings
• 1 (2.25-oz) can small pimiento-stuffed green olives, halved
• Optional: Red food coloring or beet juice
• 1 cup mayonnaise
• 1/2 cup plain Greek yogurt or sour cream
• 1/4 cup apple cider vinegar
• 2 tbsp Dijon mustard
• 1 tbsp sugar or maple syrup
• 2 cloves minced garlic
• 1 tsp dried Italian seasoning
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1/2 tsp salt, to taste
• Optional: Dash of hot sauce

Instructions

1. Step 1
   Drain mini mozzarella balls. Slice black olives into rings and halve pimiento-stuffed green olives. Assemble eyeballs: place a black olive ring on each mozzarella ball, then a halved green olive (pimiento up) in the center. Optionally, use red food coloring or beet juice for ‘bloodshot’ veins. Refrigerate.
2. Step 2
   Bring a large pot of salted water to a vigorous boil. Add pasta and cook until al dente (30-60 seconds less than package directions). Drain immediately, do not rinse. Transfer to a large bowl, drizzle with 1 tbsp olive oil, toss, and let cool completely.
3. Step 3
   Finely chop red onion (soak in ice water to mellow, if desired). Halve cherry tomatoes. Dice yellow and orange bell peppers to similar sizes. Finely chop fresh parsley and dill. Set aside.
4. Step 4
   In a medium bowl, whisk mayonnaise and Greek yogurt/sour cream until smooth. Add apple cider vinegar, Dijon mustard, sugar/maple syrup, minced garlic, Italian seasoning, smoked paprika, black pepper, and salt. Whisk until smooth. Taste and adjust seasonings. Optionally, add hot sauce or red food coloring. Cover and refrigerate for at least 30 minutes.
5. Step 5
   In a large bowl, combine cooled pasta, chopped vegetables, and chilled dressing. Fold gently until evenly coated. Gently fold in about two-thirds of the prepared mozzarella eyeballs. Transfer to a serving bowl. Artfully arrange remaining eyeballs on top. Cover and refrigerate for at least 2-3 hours (overnight for best flavor).
6. Step 6
   Before serving, stir gently. If dry, stir in 1-2 tbsp milk/broth/mayo. Garnish with extra parsley/dill. Serve cold. Store leftovers in an airtight container in the refrigerator for 3-4 days. (Make Ahead Tip: Prepare up to 24 hours in advance; add final eyeballs just before serving for best presentation. Serve in a dark bowl for dramatic effect).

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.