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.

Step: 1

In a large salad bowl, stir together the mayonnaise, horseradish, dry mustard, lemon juice, seasoned salt, and salt. Mix until the dressing is smooth.

Step: 2

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.

Step: 3

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; protein 20.2g; carbohydrates 28.9g; fat 41.2g; cholesterol 149.5mg; sodium 1018.6mg.