Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions, approximately 8–10 minutes, until al dente. Drain and rinse under cold water.

Prepare the Mozzarella Eyeballs: Slice black olives into thin rounds and press one slice onto each mozzarella ball to create the pupils. Set aside.

Combine the Salad Ingredients: In a large mixing bowl, combine cooled pasta, cherry tomatoes, cucumber, and both red and yellow bell peppers. Toss gently.

Whisk the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Italian seasoning, and salt and pepper. Pour over the pasta and veggies.

Assemble and Chill: Arrange the mozzarella eyeballs on top of the salad, garnish with basil, and chill for at least 30 minutes.