Bring a large pot of salted water to a boil. Add farfalle pasta and cook until al dente, about 10-12 minutes. Drain and rinse under cold water.

In a large bowl, mix cold water with a few drops of black food coloring. Stir in cooled pasta, submerging it fully for about 5 minutes.

Rinse the dyed pasta under cold running water until the water runs clear. Drain thoroughly.

Cut the orange bell pepper into fun shapes with a cookie cutter and finely chop the red onion.

In a large bowl, combine the dyed pasta, chopped edamame, mozzarella balls, bell pepper, and onion. Drizzle with Italian dressing and toss together.

Arrange black olives on top of the salad to resemble 'eyeballs' and garnish with remaining bell pepper stars.