Description
Crisp rotini mingles with sweet cherry tomatoes, briny olives, and shredded purple cabbage, all coated in a tangy, garlicky dressing. Pumpkin-faced cucumber rounds lend a playful crunch—perfectly chilling for Halloween.
Ingredients
- 8 oz rotini pasta
- 1 cup cherry tomatoes halved
- 1 cup black olives sliced
- 1 cup orange bell pepper diced
- 1 cup purple cabbage shredded
- 2 medium cucumbers
- 1/2 cup Italian dressing
- 2 tbsp olive oil
- 1 clove garlic minced
- 1/4 cup fresh parsley chopped
- Salt to taste
- Pepper to taste
Instructions
- Cook the rotini pasta according to package directions until al dente, then drain and rinse under cold water.
- In a small bowl whisk together Italian dressing, olive oil, minced garlic, salt, and pepper; set aside.
- Slice cucumbers into thick rounds and use a small knife to carve jack-o’-lantern faces into each round, removing some flesh to create eyes, nose, and mouth.
- In a large bowl combine cooked pasta, cherry tomatoes, black olives, orange bell pepper, purple cabbage, and chopped parsley; toss gently.
- Pour the dressing over the pasta mixture and toss until everything is evenly coated.
- Arrange the carved cucumber jack-o’-lanterns on top of the salad for a spooky presentation.
Notes
- Use a small, sharp paring knife for precise cucumber carvings.
- Chill the pasta salad for at least 30 minutes before serving for best flavor.
- Substitute ranch dressing for Italian dressing for a creamier option.
- Add sliced pepperoni or cooked bacon for extra flavor and protein.