Description
A festive and colorful Halloween side dish featuring a mix of dyed tortellini, fresh mozzarella shaped like skulls, pepperoni, and vibrant vegetables, all tossed in a flavorful red wine vinaigrette. Perfect to add spooky fun to your Halloween meal.
Ingredients
Scale
Red Wine Vinaigrette
- 1 clove garlic minced
- ½ cup olive oil
- ¼ cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
Halloween Salad
- 4 ounces pearl size fresh mozzarella balls
- 8 ounces fresh or frozen tortellini
- Gel food coloring for dying tortellini (orange, green, purple)
- 8 ounces spring mix or arugula
- 4 ounces thick-cut pepperoni cut into shapes with a bat cookie cutter or cubed
- 1 pint cherry or grape tomatoes halved
- 6 mini sweet peppers thinly sliced crosswise
- ¼ cup pitted kalamata olives sliced crosswise
Instructions
- Make the Red Wine Vinaigrette: In a jar or dressing bottle with a tight fitting lid, add minced garlic, olive oil, red wine vinegar, Dijon mustard, dried oregano, kosher salt, and ground black pepper. Close the lid and shake vigorously until the dressing is emulsified and thickened. Set aside.
- Prepare the Mozzarella Skulls: Blot mozzarella pearls dry with a paper towel. Place one pearl in each opening of a 1-inch skull-shaped silicone mold. Microwave on high for 30 seconds, watching closely to avoid browning. Once softened and melty, carefully press the cheese down into the mold crevices using the back of a spoon. Transfer the mold to the refrigerator and allow the cheese to cool and re-solidify for about 5 minutes. Carefully pop out the cheese skulls.
- Cook and Dye the Tortellini: Cook the tortellini according to package directions, then drain. Prepare three separate bowls each containing ¾ cup of cool water with a few drops of gel food coloring (orange, green, and purple), stirring to dissolve. Divide the cooked tortellini evenly among the bowls and let soak for 5 minutes. Drain and rinse the tortellini with cold water to remove excess dye. Gently pat dry with paper towels.
- Assemble the Salad: Just before serving, combine spring mix or arugula, pepperoni shapes or cubes, halved cherry tomatoes, sliced mini sweet peppers, kalamata olives, mozzarella skulls, and the dyed tortellini in a large bowl. Toss gently to mix all ingredients evenly.
- Dress and Serve: Lightly dress the salad with the prepared red wine vinaigrette to taste and toss again. Serve immediately with any remaining vinaigrette on the side for extra flavor.
Notes
- Consume this salad on the same day it is dressed to avoid sogginess.
- If you expect leftovers, keep the dressing and salad separate in airtight containers in the refrigerator for up to one day, and drizzle dressing on individual servings when ready to eat.
- You can substitute spring mix with arugula for a peppery flavor variation.
- Use silicone molds carefully and avoid overheating the cheese to maintain shape and texture.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 20 mg
