Halloween Pasta Salad

Complete with mozzarella eyeballs, this Halloween pasta salad side dish will make a great addition to your spooky feast.

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Course: Side Dish

Cuisine: American

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: servings

Calories: 430kcal

Fill a large pot with cold water and bring to the boil. Add the pasta.
1 lb pasta
In the last couple of minutes of cooking, add in the frozen peas. Drain.
1½ cups frozen peas
Add the drained pasta and peas back to the pot.
Add the pesto, mayonnaise, mustard, oil and black pepper to the pasta and stir well.
9 ounces green pesto, ¼ cup mayonnaise, 1 teaspoon Dijon mustard, 1 tablespoon extra virgin olive oil, black pepper to taste
Place the pasta in a large serving bowl.
Cut the bocconcini in half and place cut side up on the pasta. Put olive slices on top to create the eyeballs.
10 cocktail bocconcini balls, sliced olives
Roll up the basil leaves and thinly slice, then place on top of the pasta.
1 to 2 fresh basil leaves
Serve or store. Can be served warm, cold or at room temperature.

Cook the pasta al dente so that it holds it's shape well when mixed with the creamy pesto dressing.
Add the eyeballs and pesto when the pasta has cooled for the best presentation.
I didn't add additional salt to this recipe as my pesto had enough seasoning. Taste and season before serving and add in if needed.

Nutritional values are an estimate and based on 1 of 8 servings.