Bring a large pot of salted water to a rolling boil. Add the rotini pasta and cook for 8-10 minutes until al dente. Drain and rinse under cold water to cool.

Slice the black olives into rounds. Place an olive slice atop each mini mozzarella ball.

In a mixing bowl, combine the cooled pasta with diced cucumber, both bell peppers, and halved cherry tomatoes. Add sliced olives and stir gently.

In a small bowl, whisk together olive oil, balsamic vinegar, Italian seasoning, salt, and pepper. Drizzle over the pasta and veggies, and toss to combine.

Arrange the mozzarella eyeballs on top of the salad and garnish with chopped basil leaves.

Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.