Guts and Eyeballs Salad
"My daughter's birthday is near Halloween, which made planning her party easy. I adapted this recipe from one my mother used to make to fit the occasion. I made it expecting the kids would find it interesting but not likely eat it, so the adult guests could indulge. Boy, was I wrong! Can be made the day before."
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Ingredients55 m servings 554 cals
Original recipe yields 10 servings
- In a large salad bowl, stir together the mayonnaise, horseradish, dry mustard, lemon juice, seasoned salt, and salt. Mix until the dressing is smooth.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rigatoni and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 13 minutes. Drain well in a colander set in the sink; rinse with cold water until the pasta is cool.
- Place the rigatoni (guts), cherry tomatoes (monster eyeballs), black olives (eyes of newt), and water chestnuts (blind bat eyeballs) into the dressing, and toss to coat; stir in cauliflower (elven trees), zucchini (lizard bones), green bell peppers (magic grass), mushrooms (fairy stools), and shrimp (baby fingers) into the salad and toss again.
Per Serving: 554 calories; 41.2 g fat; 28.9 g carbohydrates; 20.2 g protein; 150 mg cholesterol; 1019 mg sodium. Full nutrition
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