Begin by boiling a large pot of salted water over high heat. Once boiling, add 200g of pasta and cook for 8–10 minutes until al dente. Drain and rinse under cold water to cool completely.

While the pasta cools, take 150g of mini mozzarella balls and slice one black olive into rounds. Place one slice on each mozzarella ball to create eyeballs.

In a mixing bowl, combine the cooled pasta, diced cucumber, diced red and yellow bell peppers, halved cherry tomatoes, and sliced black olives. Toss gently.

In a separate bowl, whisk together olive oil, balsamic vinegar, Italian seasoning, salt, and pepper. Drizzle over the pasta mixture and toss to coat.

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

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