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Spooky Halloween Pasta Salad with Colorful Tortellini and Cheese Skulls Recipe

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4.3 from 4 reviews

This Spooky Halloween Side Dish is a vibrant and festive salad featuring colorful dyed tortellini, mozzarella cheese shaped like skulls, and a medley of fresh vegetables and pepperoni, all tossed in a tangy red wine vinaigrette. Perfect for adding a playful and delicious touch to your Halloween celebrations.

Ingredients

Red Wine Vinaigrette

  • 1 clove garlic (minced)
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper

Salad Components

  • 4 ounces pearl size fresh mozzarella balls
  • 8 ounces fresh or frozen tortellini
  • Gel food coloring (orange, green, and purple) for dying tortellini
  • 8 ounces spring mix or arugula
  • 4 ounces thick-cut pepperoni (cut into shapes with a bat cookie cutter or cubed)
  • 1 pint cherry or grape tomatoes (halved)
  • 6 mini sweet peppers (thinly sliced crosswise)
  • 1/4 cup pitted kalamata olives (sliced crosswise)

Instructions

  1. Make the Red Wine Vinaigrette: In a jar or dressing bottle with a tight-fitting lid, combine the minced garlic, olive oil, red wine vinegar, Dijon mustard, dried oregano, kosher salt, and ground black pepper. Close the lid tightly and shake vigorously until the dressing is emulsified and thickened. Set the vinaigrette aside.
  2. Create the Cheese Skulls: Pat the mozzarella pearls dry with a paper towel. Place one cheese pearl into each cavity of a 1-inch skull-shaped silicone mold. Microwave on high for about 30 seconds, watching carefully to avoid browning; the goal is to soften and slightly melt the cheese. Using the back of a spoon, press the softened cheese down into the crevices of the molds. Transfer the mold to the refrigerator and let the cheese cool and re-solidify for about 5 minutes. Once firm, carefully pop the cheese skulls out of the molds.
  3. Cook and Dye the Tortellini: Cook the tortellini according to the package instructions, then drain. Divide the cooked tortellini evenly among three separate bowls. In each bowl, add about 3/4 cup of cool water mixed with a few drops of a different gel food coloring (orange, green, and purple). Stir to dissolve the color, then let the tortellini soak for 5 minutes. After soaking, drain and rinse the tortellini under cold water to set the color, then gently pat them dry with a paper towel.
  4. Assemble the Salad: Just before serving, combine the spring mix or arugula, shaped pepperoni, halved cherry tomatoes, sliced mini sweet peppers, sliced kalamata olives, cheese skulls, and dyed tortellini in a large bowl. Toss the salad gently to combine all ingredients.
  5. Dress and Serve: Lightly dress the salad with the prepared red wine vinaigrette to taste, tossing again to coat evenly. Serve immediately with any remaining vinaigrette on the side for additional dressing as desired.

Notes

  • Ensure to monitor the mozzarella closely while microwaving to prevent browning; the cheese should be melted just enough to mold without discoloring.
  • Using gel food coloring helps achieve vibrant colors without diluting the tortellini.
  • The shaped pepperoni adds a fun Halloween theme but can be substituted with plain pepperoni or omitted for a vegetarian version.
  • For best results, dye the tortellini shortly before serving as the colors can fade if left to sit too long.
  • This salad can be prepared a few hours in advance, but add the dressing just before serving to keep greens fresh.

Find it online: https://glowcooks.com/spooky-halloween-pasta-salad-with-colorful-tortellini-and-cheese-skulls-recipe/