Wipe mushrooms with a damp cloth to clean. Trim the very end of the mushroom stem with a paring knife.

Use a straw to cut out two round eyes in each mushroom. Remove the 'eyes' with a skewer or sharp knife.

Cut two eye holes on the backside directly behind the ones just cut. Cut two nostrils between the eyes and small slices for 'teeth' on each stem. 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 and cook until browned and caramelized. Flip and cook for one additional minute. Set aside.

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 package instructions for 'al dente'.

Drain the pasta and barely rinse under cold water. Allow to cool. Pour the drained pasta into a large bowl and set aside.

Slice the black olives in half lengthwise. Use a straw to cut a hole in the center of each olive and set aside olive 'pupils'.

Cut a small circle in the top of each mozzarella ball with a sharp paring knife. Fill each well with pesto almost to the top and place an olive pupil in the center.

Remove the stem and seeds from the bell pepper, slice in half and lay flat. Use a mini cookie cutter to cut out desired shapes. Set aside.

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.