Begin by boiling a large pot of water over high heat. Once boiling, add a pinch of salt and your rotini or fusilli pasta. Cook according to package instructions—typically around 8-10 minutes—until al dente. Drain and rinse under cold running water.

While the pasta cools, slice black olives into rounds and press one slice onto each mini mozzarella ball to create eyeballs. Use toothpicks to secure olives if needed.

In a large mixing bowl, combine the cooled pasta, diced cucumber, chopped red and yellow bell peppers, cherry tomatoes, and both types of olives. Toss gently using a spatula.

In a separate bowl, whisk together olive oil, balsamic vinegar, Italian seasoning, salt, and pepper until well combined.

Pour the dressing over the salad and toss gently to ensure everything is coated evenly.

Scatter mozzarella eyeballs on top of the salad and add fresh basil leaves for garnish.

Refrigerate the pasta salad for at least 30 minutes before serving to meld flavors together.