Begin by bringing a large pot of salted water to a rolling boil. Add 200g of rotini or fusilli pasta and cook according to the package instructions, usually about 8 to 10 minutes, until al dente. Once cooked, drain the pasta and rinse it under cold water.

While the pasta cools, take 150g of mini mozzarella balls and slice one black olive into rounds. Press each slice into the center of a mozzarella ball, creating spooky eyeballs.

In a large mixing bowl, add the cooled pasta along with halved cherry tomatoes, diced cucumber, and the diced bell peppers. Stir the mixture gently until all the ingredients are well combined.

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

Pour the dressing over the pasta and vegetable mixture. Toss everything together gently, ensuring each piece is evenly coated.

Carefully place the mozzarella eyeballs on top of the salad, arranging them in an appealing design.

Sprinkle chopped fresh basil leaves over the salad. Cover and place in the refrigerator for at least 30 minutes.