Boil water in a large pot. Add pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

Slice black olive into rounds and place on each mozzarella ball to create eyeballs. Arrange on top of cooled pasta.

Dice cucumber, red bell pepper, and yellow bell pepper. Halve cherry tomatoes. Add to pasta along with eyeballs and mix gently.

In a bowl, whisk together olive oil, balsamic vinegar, and Italian seasoning. Season with salt and pepper.

Pour dressing over salad mixture and toss gently until well-coated.

Sprinkle chopped basil over the salad, cover, and refrigerate for at least 30 minutes before serving.