HALLOWEEN PASTA SALAD
WHY YOU'LL LOVE THIS RECIPE
Easily customizable A festive twist on classic pasta salad Can be made ahead Perfect for halloween parties and gathering
Prep Time: 20 Min COOK TIME: 28 MIN Cooling time: 38
– 8 ounces medium pasta shell of your choice – 12 ounces cherry tomatoes – .5 ounces basil Parmesan Balsamic Vinaigrette – ½ cup olive oil – ¼ cup balsamic vinegar – ¼ cup grated parmesan cheese – ½ teaspoon minced garlic – 1 teaspoon dijon mustard – chili flakes, salt + pepper to taste
Make mozzarella skulls. Find the full steps on my blog makewithmara.com.
Cook pasta al-dente according to package directions. Once cooked al dente, drain in a colander and rinse with cold water to cool pasta.
In a jar, add in all dressing ingredients and twist on lid. Shake for 30 seconds - 1 minute until dressing is combined and emulsified.
Wash and slice tomatoes, as well as wash and chop or pull basil if serving right away.
Toss cooled pasta salad with dressing, mozzarella skulls, tomatoes and let it sit in the fridge for 5 minutes for flavors to marinate. Toss again, add basil, taste and adjust seasoning as need. Serve and enjoy.