Prepare Mushroom Skulls: Clean the mushrooms, then create eye sockets and carve nostrils and teeth. Sauté in butter and olive oil for 5-7 minutes until golden brown.

Cook Pasta: Bring water to a boil, add kosher salt and optional gel food coloring, then cook pasta until al dente for 8-10 minutes. Drain and rinse with cold water.

Make Mozzarella Eyeballs: Cut olives in half for pupils, carve wells in mozzarella balls, fill with basil pesto and add olive halves.

Cut Bell Peppers: Slice the orange bell pepper, use mini cookie cutters for fun shapes.

Assemble Salad: Combine cooked pasta, sautéed mushrooms, and bell pepper shapes. Drizzle with Italian dressing and toss gently. Top with mozzarella eyeballs.