Start by bringing a large pot of salted water to a rolling boil. Add 200g of pasta, and cook according to the package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.

Slice a single black olive into thin rounds. For each mozzarella ball, press a slice of olive gently into the center to create a convincing pupil.

In a large mixing bowl, combine the cooled pasta with diced cucumber, diced red and yellow bell peppers, halved cherry tomatoes, and the remaining sliced black olives. Gently mix to distribute.

In a separate bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, and 1 teaspoon of Italian seasoning. Add salt and pepper to taste. Blend until well combined.

Drizzle the dressing over the pasta mixture and toss gently until everything is coated evenly.

Arrange the mozzarella eyeballs on top and sprinkle with chopped basil leaves. Cover and refrigerate for at least 30 minutes.