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5
from 1 vote
Halloween Salad Recipe
This Halloween Salad recipe turns some everyday ingredients into your favourite vegetarian eyeball pasta salad!
Prep Time
10
minutes
mins
Cook Time
12
minutes
mins
Total Time
22
minutes
mins
Course:
halloween, Salad
Cuisine:
English, Italian
Diet:
Vegetarian
Servings:
4
servings
Author:
Emily Leary
Equipment
Weighing scales
Measuring spoons
Saucepan
Colander
Grater
Wooden spoon
Ghost cookie cutter
Straw
Kitchen knife
Chopping board
Ingredients
Beetroot pasta
200
g
fusilli pasta twists
1
beetroot
grated
2
tbsp
olive oil
2
tsp
red wine vinegar
1
oregano
50
g
sweetcorn
1/2
red bell pepper
deseeded and diced
1/2
green bell pepper
deseeded and diced
salt and black pepper
to taste
Cheese slice ghosts
4
cheese slices
Mozzarella eyeballs
25
g
pimento stuffed green olives
100
g
Mozzarella pearls
Cucumber monsters
1/2
cucumber
Metric
-
Ounces
Instructions
Make the pasta
Cook the pasta in a pan of boiling salted water for 10-12 minutes until al dente.
Rinse until cold water, drain and tip into a bowl.
Add the grated beetroot, olive oil, vinegar, oregano and a pinch of salt and pepper. Stir, then season further to taste, if needed.
Make the cheese slice ghosts
Cut cheese slices into ghost shapes with a cookie cutter or a sharp knife.
Use a straw to cut eye holes on each ghost.
Make the mozzarella eyeballs
Cut the pimento stuffed olives into slices and place a slice on top of each mozzarella pearl.
Make the cucumber monsters
Cut the cucumbers into slices.
Use a straw to cut little eyes and a mouth where the seeds are.
Assemble your halloween salad
Tip the dressed pasta onto a one large plate, or several smaller ones.
Scatter the sweetcorn on top, followed by the chopped peppers.
Arrange the cucumber monsters, mozzarella eyes and cheese slice ghosts on top and serve!
Video
Nutrition
Calories:
233
kcal
|
Carbohydrates:
8
g
|
Protein:
11
g
|
Fat:
19
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
7
g
|
Cholesterol:
22
mg
|
Sodium:
272
mg
|
Potassium:
235
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
783
IU
|
Vitamin C:
34
mg
|
Calcium:
252
mg
|
Iron:
1
mg
Tried this recipe?
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@amummytoo
on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!