16ouncesdry pastarotini, cellantani, or your favorite - OR substitute squid ink or black bean pasta
water
kosher saltgenerous amount
0.5teaspoonsuper black gel food coloring
Mushroom Skulls
8white button mushrooms
2tablespoonsbutter
1tablespoonolive oil
straw and skewer
Mozzarella Eyeballs
16marinated, mini mozzarella ballsbocconcini
2tabespoonsbasil pestothin with olive oil if too thick
5wholepitted black olivesmedium or large
Bell Pepper
1largeorange bell pepperstem and seeds removed
mini cookie cutter triangle, star, half-moon, cat, etc.
0.5cupItalian dressingchoose one with good flavor
Instructions
To make mushroom skulls (or alien heads)
Wipe mushrooms with a damp cloth to clean, removing any dirt and debris. Trim off the very end (small amount) of the mushroom stem with a paring knife to get a nice, clean end.
Look at each mushroom and find the best shape for the skull. Use the end of a straw to cut out two round eyes. Carefully remove the “eyes” with a skewer or the end of a sharp knife.
Flip the mushroom over and cut two eye holes on the backside directly behind the one you just cut. Next, use the tip of a sharp pairing knife to cut two nostrils between the eyes, and small slices for “teeth” on each stem.
Place the mushroom with the stem facing up, and slice the mushroom in half to form two skulls.
Melt butter and olive oil in a non-stick skillet over medium heat. Place the mushroom skulls cut-side down, with the faces facing up, and cook until browned and caramelized.
Flip the mushrooms over and cook for one additional minute. Move the skulls to a plate and set aside.
To prepare the pasta
Bring a large pot of generously salted water to a boil. Stir in the gel food coloring, then add the pasta and cook according to the package instructions for “al dente” pasta.
Drain pasta and barely rinse under cold water just to remove the starch to prevent sticking, and allow to cool. The longer your rinse the pasta, the more color you will remove.
Pour the drained, cooked pasta into a large bowl and set aside.
To make the mozzarella eyeballs
Slice the black olives in half lengthwise. With the cut side facing up, use a straw to cut a hole in the center of each olive. Set the olive “pupils” aside and discard the leftover olive pieces.
Place the mozzarella balls on a cutting board. Look at each one to find the best side to be the “top” of the of the eyeball. Cut a small circle in the top with a sharp paring knife, making a well to hold the pesto that is about one-quarter inch deep.
Use a small spoon to fill each eye with pesto almost to the top. Place an olive pupil in the center of the basil pesto to create the eyeballs. Set aside.
To make the bell pepper shapes
Remove the stem and seeds from the bell pepper. Slice pepper in half and lay flat on a cutting board with the inside facing up. Use a mini cookie cutter (I used a triangle) to cut out your desired shape. Set aside.
To assemble
Add the bell pepper shapes and mushroom skulls to the bowl of pasta. Pour in the Italian dressing and gently toss to coat.
Add the bell pepper shapes and mushroom skulls to the bowl of pasta. Pour in the Italian dressing and gently toss to coat.
Place the mozzarella eyeballs randomly around the pasta and gently press them into the pasta. Serve cold or at room temperature.
Notes
Use green, yellow, or red pepper for more variety
Substitute your favorite salad dressing
Spice things up with crushed red pepper flakes
Add strips or small pieces of pepperoni or ham to create a complete meal
Add halved cherry tomatoes for an added pop of color
You can prepare Halloween pasta recipe ingredients a day or two in advance. Store the individual components in separate airtight containers in the refrigerator for up to 2 days. Make sure to keep the mozzarella eyeballs pointing up to keep the pesto from spilling out.
Use gluten-free pasta or vegan cheese to accommodate dietary needs.
Leftover pasta salad can be stored in an airtight container in the refrigerator for up to 2-3 days.