Bring a large pot of salted water to a boil. Add 200g of rotini or fusilli and cook for 8–10 minutes until al dente. Drain and rinse under cold water.

Create the mozzarella eyeballs by pressing a sliced black olive onto each 150g of mini mozzarella balls.

In a large mixing bowl, combine the cooled pasta, cucumber, cherry tomatoes, red and yellow bell peppers, and olives, mixing gently.

Whisk together 3 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, 1 teaspoon of Italian seasoning, and salt and pepper.

Pour the dressing over the salad mixture, tossing gently to coat evenly.

Garnish with mozzarella eyeballs and sprinkle with fresh basil leaves.

Chill in the fridge for at least 30 minutes before serving.