Begin by bringing a large pot of salted water to a boil. Add your rotini or fusilli pasta and cook according to package instructions until al dente, typically about 8-10 minutes. Once cooked, drain the pasta in a colander and rinse under cold water until cooled completely; this helps prevent stickiness.

While the pasta is cooling, take your mini mozzarella balls and slice black olives into rounds. Press one olive slice onto each mozzarella ball to mimic a pupil. Arrange these on a plate and set them aside.

In a large mixing bowl, combine the cooled pasta with halved cherry tomatoes, diced cucumber, and the colorful diced bell peppers. Toss in sliced black and green olives for added depth. Stir everything together until evenly distributed.

In a separate bowl, whisk together olive oil, balsamic vinegar, and Italian seasoning. Add salt and pepper to taste. Pour the dressing over the pasta and vegetable mix and toss thoroughly.

Arrange the mozzarella eyeballs on top of your salad and sprinkle freshly chopped basil over the top.

Cover and chill in the refrigerator for at least 30 minutes before serving.