Halloween Pasta Salad

This Halloween Pasta Salad, easy & spooky; packed with veggies, string cheese, olive oil, and Italian dressing; ready in just 15 minutes!

Course Salad

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings Servings

Calories 376kcal

Cook pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking. Set aside to cool completely.
In the meantime, prepare the veggies by dicing the tomato, bell peppers, and onion. And set aside.
Cut each string cheese stick into three equal parts. And slice each part in half(so we have six pieces from each cheese stick).
On each piece, cut shallow slits halfway down one end to make it look like “hair” or spooky tentacles.
Slice the black olives into 4 slices. Choose the two center slices(these will have large holes and are best turned out into "eyes").
Gently press two olive slices onto the top of each piece of cheese to look like eyes. Be firm but gentle so they stick.
In a large bowl, toss together the cooled pasta, cherry tomatoes, bell peppers, onions, and any leftover olive slices.
Pour the Italian dressing over the top. Toss well until everything is evenly coated.
Arrange your “cheese monster eyeballs” over the salad.
Serve immediately or chill in the refrigerator for 30 minutes before serving.

You can use any pasta that holds dressing well — fusilli, penne, or rotini all work great. Multicolored pasta adds a festive Halloween touch!
Italian dressing is classic here, but feel free to swap it with homemade seasoning(combine olive oil, vinegar, oregano, garlic, salt, and pepper).
For a vegan version, use vegan string cheese; all the other ingredients are already plant-based.
Add extra protein with chicken, shrimp, chickpeas, or tofu if you want a heartier meal.
Storage: Keep leftovers in the fridge for up to 3 days. If freezing, store the cheese “cheese heads” separately to keep their shape and texture.