Halloween Pasta Salad
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.
Servings 4 Servings
Ingredients
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
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.