• To make mushroom skulls (or alien heads)
• Wipe mushrooms with a damp cloth to clean, removing any dirt and debris. Trim off the very end (small amount) of the mushroom stem with a paring knife to get a nice, clean end.
• Look at each mushroom and find the best shape for the skull. Use the end of a straw to cut out two round eyes. Carefully remove the “eyes” with a skewer or the end of a sharp knife.
• Flip the mushroom over and cut two eye holes on the backside directly behind the one you just cut. Next, use the tip of a sharp pairing knife to cut two nostrils between the eyes, and small slices for “teeth” on each stem.
• Place the mushroom with the stem facing up, and slice the mushroom in half to form two skulls.
• Melt butter and olive oil in a non-stick skillet over medium heat. Place the mushroom skulls cut-side down, with the faces facing up, and cook until browned and caramelized.
• Flip the mushrooms over and cook for one additional minute. ​Move the skulls to a plate and set aside.

To prepare the pasta

• Bring a large pot of generously salted water to a boil. Stir in the gel food coloring, then add the pasta and cook according to the package instructions for “al dente” pasta.
• Drain pasta and barely rinse under cold water just to remove the starch to prevent sticking, and allow to cool. The longer your rinse the pasta, the more color you will remove.
• Pour the drained, cooked pasta into a large bowl and set aside.

To make the mozzarella eyeballs

• Slice the black olives in half lengthwise. With the cut side facing up, use a straw to cut a hole in the center of each olive. Set the olive “pupils” aside and discard the leftover olive pieces.
• Place the mozzarella balls on a cutting board. Look at each one to find the best side to be the “top” of the of the eyeball. Cut a small circle in the top with a sharp paring knife, making a well to hold the pesto that is about one-quarter inch deep.
• Use a small spoon to fill each eye with pesto almost to the top. Place an olive pupil in the center of the basil pesto to create the eyeballs. Set aside.

To make the bell pepper shapes

• Remove the stem and seeds from the bell pepper. Slice pepper in half and lay flat on a cutting board with the inside facing up. Use a mini cookie cutter (I used a triangle) to cut out your desired shape. Set aside.

To assemble

• Add the bell pepper shapes and mushroom skulls to the bowl of pasta. Pour in the Italian dressing and gently toss to coat.
• Add the bell pepper shapes and mushroom skulls to the bowl of pasta. Pour in the Italian dressing and gently toss to coat.
• Place the mozzarella eyeballs randomly around the pasta and gently press them into the pasta. Serve cold or at room temperature.