Begin by boiling a large pot of salted water over high heat. Once boiling, add 200 grams of rotini or fusilli pasta and cook for 8-10 minutes until al dente. Strain the pasta and immediately rinse it under cold running water to stop the cooking process, ensuring it’s cool and prevents sticking.

While the pasta is cooling, take 150 grams of mini mozzarella balls and slice one black olive into rounds. Carefully place the olive slices on top of each mozzarella ball to create adorable 'eyeballs.' Set them aside on a plate.

In a large mixing bowl, combine the cooled pasta with diced cucumber, red and yellow bell peppers, halved cherry tomatoes, and sliced black olives. Gently mix these colorful vegetables to distribute them evenly.

In a separate small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, and 1 teaspoon of Italian seasoning. Season with salt and pepper. Drizzle the dressing over the pasta and vegetable mixture, tossing everything gently.

Carefully place the mozzarella eyeballs atop the mixed salad and sprinkle 20 grams of chopped fresh basil over the salad.

Cover the salad with plastic wrap and refrigerate for at least 30 minutes.