Boil a large pot of salted water and add the pasta. Cook according to package directions, about 8-10 minutes until al dente. Drain and rinse under cold water.

While the pasta cools, prepare the mozzarella eyeballs by pressing olive rounds onto each mozzarella ball.

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

In a separate bowl, whisk together olive oil, balsamic vinegar, Italian seasoning, salt, and pepper until emulsified.

Drizzle the dressing over the salad and toss until well coated.

Top the salad with mozzarella eyeballs and sprinkle with chopped basil. Refrigerate for at least 30 minutes.

After chilling, gently toss before serving cold.