![]() Once hot, working in batches if necessary to avoid overcrowding the pan, sauté the meatballs until well browned, about 3 minutes on each side. Heat a large saute pan over medium-high heat. Roll the meat mixture into balls, using about 1 heaping tablespoon of the mixture to make each ball. Add the ground pork, egg and bread crumbs. Place the mozzarella eyeballs randomly around the pasta and gently press them into the pasta.In a bowl combine the cumin, hot sauce, onion, tomato paste, oregano, and mint. Transfer pasta to a serving platter or bowl, making sure to adjust the skulls and shapes so they are showing. Pour in the Italian dressing and gently toss to coat. To assembleĪdd the bell pepper shapes and mushroom skulls to the bowl of pasta. Use a mini cookie cutter (I used a triangle) to cut out your desired shape. Slice pepper in half and lay flat on a cutting board with the inside facing up. Remove the stem and seeds from the bell pepper. Place an olive pupil in the center of the basil pesto to create the eyeballs. Use a small spoon to fill each eye with pesto almost to the top. 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. Look at each one to find the best side to be the “top” of the of the eyeball. Place the mozzarella balls on a cutting board. Set the olive “pupils” aside and discard the leftover olive pieces. With the cut side facing up, use a straw to cut a hole in the center of each olive. Slice the black olives in half lengthwise. Pour the drained, cooked pasta into a large bowl and set aside. The longer your rinse the pasta, the more color you will remove. Stir in the gel food coloring, then add the pasta and cook according to the package instructions for “al dente” pasta.ĭrain pasta and barely rinse under cold water just to remove the starch to prevent sticking, and allow to cool. To prepare the pastaīring a large pot of generously salted water to a boil. Move the skulls to a plate and set aside. Place the mushroom skulls cut-side down, with the faces facing up, and cook until browned and caramelized.įlip the mushrooms over and cook for one additional minute. Melt butter and olive oil in a non-stick skillet over medium heat. Place the mushroom with the stem facing up, and slice the mushroom in half to form two skulls. Next, use the tip of a sharp pairing knife to cut two nostrils between the eyes, and small slices for “teeth” on each stem. Carefully remove the “eyes” with a skewer or the end of a sharp knife.įlip the mushroom over and cut two eye holes on the backside directly behind the one you just cut. Use the end of a straw to cut out two round eyes. Look at each mushroom and find the best shape for the skull. ![]() Trim off the end of the mushroom stem with a paring knife to get a nice, clean end. ![]() Wipe mushrooms with a damp cloth to clean, removing any dirt and debris. I suggest choosing a zesty dressing that is full of flavor to compliment the simple ingredients in this dish.īe sure to check out the detailed printable recipe card below How to make Halloween Pasta Salad To make mushroom skulls (or alien heads) Italian dressing – homemade or store-bought.Orange bell pepper – one large or two small.Basil pesto – your choice of homemade or store-bought.Marinated, fresh mozzarella balls or pearls – they can be found in small plastic containers in the deli section of your local grocery store.Mushrooms – small, round button mushrooms are perfect.Different brands may have green, blue, or brown undertones. Gel black food coloring – I used AmeriColor super black which has a purple base.Optional – use squid ink or black bean pasta and skip the food coloring.White pasta – rotini, cellantani (to look more like worms), or farfalle pasta are all fun choices.Make sure you check out these Halloween recipes too! Halloween Feet Loaf, Toxic Waste Mac and Cheese, and Spooky Halloween Chili. Halloween season is one of my favorite holidays, and creating unique Halloween dinner ideas is always so much fun. Wether you are throwing a halloween party, or looking for a Halloween side dish to serve your family, this spooktacular dish is sure to become a family tradition! Get ready to sink your fangs into the spookiest Halloween pasta salad!Ī ghoulishly delightful blend of eerie ingredients like black pasta, mozzarella eyeballs, and mushroom skulls coated in Italian dressing, that’s perfect for a hauntingly delicious celebration.
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