# Components:
→ Pasta
01 - 340 g black bean or squid ink pasta (fusilli or rotini)
02 - Salt, for boiling water
→ Vegetables and Beans
03 - 425 g can black beans, drained and rinsed
04 - 150 g orange bell pepper, diced
05 - 150 g cherry tomatoes, halved
06 - 100 g purple cabbage, thinly shredded
07 - 75 g corn kernels (canned or thawed frozen)
08 - 30 g red onion, finely diced
→ Spooky Garnish
09 - 12 black olives, pitted and sliced into rings
10 - 12 small mozzarella balls (bocconcini) or vegan alternative
→ Dressing
11 - 60 ml olive oil
12 - 30 ml red wine vinegar
13 - 15 ml fresh lime juice
14 - 1 tsp Dijon mustard
15 - 1 clove garlic, minced
16 - 0.5 tsp smoked paprika
17 - Salt, to taste
18 - Black pepper, to taste
# Directions:
01 - Bring a large pot of salted water to a rolling boil. Cook pasta according to package directions until al dente. Drain thoroughly and rinse under cold running water to cool completely.
02 - While the pasta is cooking, prepare all fresh produce. Dice the orange bell pepper, halve the cherry tomatoes, thinly shred the purple cabbage, and finely dice the red onion.
03 - In a generous mixing bowl, combine the cooled pasta, drained and rinsed black beans, diced bell pepper, halved tomatoes, shredded cabbage, corn kernels, and diced red onion.
04 - In a separate small bowl or a jar with a tight-fitting lid, combine the olive oil, red wine vinegar, fresh lime juice, Dijon mustard, minced garlic, smoked paprika, salt, and black pepper. Whisk or shake vigorously until the dressing is fully emulsified.
05 - Pour the prepared dressing over the pasta and vegetable mixture. Toss gently but thoroughly to ensure all ingredients are evenly coated.
06 - For the festive 'eyeballs,' place one sliced black olive ring onto each small mozzarella ball or its vegan alternative. Arrange these 'eyeballs' decoratively over the surface of the salad.
07 - Cover the salad and refrigerate for at least 15 minutes to allow the flavors to meld. Serve chilled or at room temperature.
