Start by bringing a large pot of water to a boil over high heat. Add a pinch of salt, then toss in 200g of rotini or fusilli pasta. Cook according to package instructions, typically around 8-10 minutes, until the pasta is al dente. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and prevent sticking.

While the pasta is cooling, take 150g of mini mozzarella balls and carefully slice a small round of black olive for each. Gently press the olive slice into the center of each mozzarella ball to create the 'pupil' of the eyeball.

In a large mixing bowl, combine the chilled pasta with halved cherry tomatoes, diced cucumber, and diced red and yellow bell peppers. Toss in sliced black and green olives for added flavor.

In a separate small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, and 1 teaspoon of Italian seasoning. Season the dressing with salt and pepper to taste.

Pour the dressing over your pasta mixture, ensuring every ingredient is evenly coated. Use a large spoon to gently fold the dressing into the salad.

To finish your spooky creation, arrange the mozzarella eyeballs on top of the salad. Sprinkle the chopped fresh basil over the salad.

Cover the salad and refrigerate for at least 30 minutes before serving.