Cooking Instructions

• Bring a large pot of salted water to a boil. Add gel food coloring if using, then cook pasta according to package directions until al dente. Drain and rinse briefly with cold water. Set aside.
• Wipe mushrooms clean and trim stems. Use a straw to punch eye holes and a knife to carve nostrils and teeth. Slice each mushroom in half vertically.
• Heat butter and olive oil in a skillet over medium heat. Sauté mushrooms cut-side down until browned, then flip and cook for another minute. Remove and set aside.
• Slice black olives in half lengthwise. Use a straw to cut out pupils. Carve a shallow well on top of each mozzarella ball, fill with pesto, and place an olive pupil on top.
• Cut the bell pepper in half, remove seeds, and use mini cookie cutters to create festive shapes.
• In a large bowl, combine pasta, mushroom skulls, and bell pepper shapes. Add Italian dressing and toss gently.
• Transfer salad to serving dish and press mozzarella eyeballs on top. Adjust decorations for best presentation.