A spooky yet healthy Halloween pasta salad with squid ink noodles, colorful veggies, and fun mushroom skulls. Perfect for parties and potlucks.

Scale

16 oz squid ink pasta or black bean pasta

2 cups finely shredded purple cabbage

1 large orange bell pepper, chopped

2 large carrots, peeled and sliced

2 cups edamame, thawed if frozen

10 oz white button mushrooms

1 tablespoon olive oil

Pinch of salt (optional)

Dressing: ½ cup olive oil

¼ cup apple cider vinegar

3 tablespoon water

2 tablespoon pure maple syrup

1 tablespoon dried thyme

Optional ½ teaspoon salt

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1. Boil pasta according to package instructions, then drain and rinse under cold water.

2. Shred cabbage, chop bell pepper, and slice carrots.

3. Combine cooked pasta, vegetables, and edamame in a large mixing bowl.

4. In a separate bowl, whisk together olive oil, vinegar, water, maple syrup, thyme, and salt.

5. Pour dressing over pasta mixture and toss to coat.

6. Chill in refrigerator.

7. For mushroom skulls, halve mushrooms and trim stem bottoms flat.

8. Use a straw to poke two eye holes in the cap.

9. Cut two small slits for nostrils with a paring knife.

10. Drag a fork down the stem to make teeth.

11. Sauté mushrooms in oil until cooked, then cool completely.

12. Place mushroom skulls on top of the salad before serving.

To reduce calories and fat, substitute ¼ cup of the olive oil in the dressing with water; results in about 240 calories and 6.5g fat per serving.

Mushroom skulls can be used raw but will be more delicate.