Dessert

Eyeball Pasta Salad – Creepy Mozzarella Eyeball Pasta Salad Recipe

ByIsabella Vance October 16, 2025October 16, 2025

Introduction

Eyeball Pasta Salad is a fun and spooky twist on a classic pasta salad, perfect for Halloween or any themed party. Featuring mozzarella “eyeballs” made with black olive pupils, this colorful salad is both playful and delicious. It combines fresh vegetables with a tangy balsamic dressing for a crowd-pleasing dish.

A close-up of a round white bowl filled with three layers: the bottom layer is light yellow spiral pasta, the middle layer is a mix of small chopped green zucchini, red tomatoes, green herbs, and orange thin carrot strips, and the top layer consists of white round eyeball-shaped decorations with blue and black centers spread evenly over the salad. The bowl is placed on a white marbled surface with out-of-focus Halloween decorations in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

200g pasta (rotini or fusilli)
150g mini mozzarella balls
1 black olive (sliced into rounds)
Cherry tomatoes (sliced in half)
1 cucumber (diced)
1 red bell pepper (diced)
1 yellow bell pepper (diced)
50g black olives (sliced)
50g green olives (sliced)
Fresh basil leaves (chopped)
3 tbsp olive oil
2 tbsp balsamic vinegar
1 tsp Italian seasoning
Salt and pepper to taste

Instructions

Step 1: Cook the pasta according to the package instructions. Once cooked, drain and rinse under cold water to stop the cooking process and cool the pasta. Set aside in a large bowl.
Step 2: To create the eyeballs, insert a slice of black olive onto each mini mozzarella ball to resemble a pupil. Arrange these eyeballs on top of the pasta.
Step 3: Add the diced cucumber, red and yellow bell peppers, cherry tomato halves, and both types of olive slices into the bowl with the pasta.
Step 4: Give everything a good mix to combine all the ingredients evenly.
Step 5: For the dressing, whisk together the olive oil, balsamic vinegar, Italian seasoning, salt, and pepper in a small bowl.
Step 6: Pour the dressing over the salad and toss gently until all the ingredients are well-coated.
Step 7: Sprinkle the chopped fresh basil over the salad for a burst of color and flavor.
Step 8: Chill the salad in the refrigerator for at least 30 minutes before serving to let the flavors meld together.
Step 9: Serve this spooktacular Eyeball Pasta Salad and enjoy the reactions it brings!

Tips & Variations

Use gluten-free pasta if you want a gluten-free version of this salad.
Swap balsamic vinegar for red wine vinegar for a slightly different tang.
Add some chopped fresh parsley or oregano if you prefer additional herbs.
For an extra spooky touch, try tinting the mozzarella balls with a tiny drop of natural food coloring.
Make the salad a day ahead to deepen the flavors even more, just add the eyeball olives right before serving to keep them fresh.

Storage

Store leftover pasta salad in an airtight container in the refrigerator for up to 2 days. The flavors will continue to develop, but the mozzarella eyeballs may release some moisture, so keep them separate if possible and add them just before serving. Reheat is not recommended; serve chilled or at room temperature.

How to Serve

A large white bowl holds a mix of yellow spiral pasta as the base layer, with green leafy vegetables scattered through it. On top, several white mozzarella balls are placed, each with a black olive slice on the top resembling eyeballs. Thin red worm-like pieces and black rubbery spider shapes are arranged over the pasta, adding a spooky effect. The dish sits on a white marbled surface, with a warm orange light glowing in the background next to a small house decoration. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of pasta for the salad?

Yes, rotini or fusilli work best because their shape holds the dressing well, but you can use any short pasta like penne or farfalle depending on what you have on hand.

How do I prevent the mozzarella balls from getting soggy?

Keep the mozzarella balls separate until just before serving or add them right after chilling the salad to maintain their texture. Also, draining any excess liquid from the mozzarella before adding helps prevent sogginess.