Halloween Pasta Salad with Olives

Serves 6 in about 2 hours. The pot starts with cucumbers washed, then bottle italian dressing.

Ingredients

• 2 cucumbers, washed
• 1 16-oz box short pasta
• Water (per package + salt)
• Black or purple food coloring
• 1 ½ cups diced ham
• 1 cup cherry tomatoes, halved
• ½ red onion, diced
• ⅓ cup shredded carrots
• 1 16-oz bottle italian dressing (use ~1 cup to start; add more to taste)
• 1 8-oz package mozzarella pearls
• 1 3-oz can sliced olives, drained

Method

1. Slice cucumbers into ¼-inch rounds. Use the large end of a piping tip (or a clean bottle cap) to punch cheek hollows at the 5 and 7 o'clock positions.
2. Flip the tip and use the small end to punch two eyes. With a paring knife, add two short slits between the cheeks for “teeth.” Refrigerate to keep crisp.
3. Heat a large pot of water to a boil. Tip in food coloring until the water looks very dark (black or purple both yield deep purple pasta). Salt the water.
4. Stir in pasta and boil per package directions until al dente. Drain, then rinse briefly with cool water to stop cooking and help set the color.
5. In a large bowl combine cooked pasta, about 1 cup Italian dressing (add more as needed if needed, or before serving), ham, halved cherry tomatoes, chopped red onion, shredded carrots, half the mozzarella pearls, and half of the cucumber skulls. Gently toss to coat.
6. Top with remaining cucumber skulls. Scatter the remaining mozzarella pearls over the top and place an olive slice on each pearl to make “eyeballs.”
7. Put a lid on and refrigerate at least 1 hour so flavors meld. Mix and add a splash of dressing before serving if needed.

More pasta ideas are in the pasta collection.