Halloween Pasta Salad

Name: Halloween Pasta Salad
Prep time: 15 min
Cook time: 8 min
Total time: 38 min
Yield: 4 Servings
Ingredients: 1/4 cup (60 milliliters) olive oil; 2 tablespoons (30 milliliters) balsamic vinegar; 1 garlic clove; 1 teaspoon dried oregano; 1 teaspoon Dijon mustard; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 pound (450 grams) dried medium shape squid ink pasta; 9 ounces (255 grams) cherry tomatoes; 2 Orange Bell Peppers; 1/2 small red onion; 8 ounces (227 grams) fresh mozzarella; 1/4 cup (10 grams) fresh purple basil

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5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
15 mins
Total Time
38 mins
Servings
4 Servings
Course
Main Course
Cuisine
International

Halloween Pasta Salad

Iris Warren

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A recipe for Halloween Pasta Salad! Squid ink pasta is tossed in a balsamic vinaigrette with orange bell peppers, red onion, cherry tomatoes, and fresh mozzarella.

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Ingredients

Servings

Balsamic Vinaigrette:

1/4 cup (60 milliliters) olive oil
2 tablespoons (30 milliliters) balsamic vinegar
1 garlic clove peeled and minced
1 teaspoon dried oregano
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Halloween Pasta Salad:

1 pound (450 grams) dried medium shape squid ink pasta
9 ounces (255 grams) cherry tomatoes purple, orange, or a combination of colors, halved
2 Orange Bell Peppers stem and seeds removed, cut into 1 inch (2.5 centimeter) pieces
1/2 small red onion peeled and thinly sliced
8 ounces (227 grams) fresh mozzarella Ciliegine/Pearls or diced into 1/2 inch (1.25 centimeter) pieces, drained
1/4 cup (10 grams) fresh purple basil thinly sliced, plus more for garnish

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Instructions

To make the Balsamic Vinaigrette:

In a large bowl, whisk together the olive oil, balsamic vinegar, garlic, oregano, mustard, salt, and pepper until blended.
Set aside while you prepare the remaining ingredients.

To assemble the Halloween Pasta Salad:

Bring a large pot of salted water to a boil.
Add the pasta and cook, stirring occasionally, until al dente, just tender.
Drain and add to the bowl with the prepared vinaigrette, tossing to coat.
Allow to cool to room temperature.
Toss in the halved cherry tomatoes, bell peppers, red onion, fresh mozzarella, and purple basil.
Adjust seasonings to taste, adding more salt and pepper if needed.
Serve immediately with more purple basil for garnish if desired.