Begin by bringing a large pot of salted water to a rolling boil. Add 200g of rotini or fusilli, cooking for 8-10 minutes until al dente.

While the pasta cools, take 150g of mini mozzarella balls and slice one black olive into rounds for each mozzarella ball.

In a large mixing bowl, combine the cooled pasta with 1 diced cucumber, 150g halved cherry tomatoes, and 1 each of diced red and yellow bell peppers.

In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, and 1 teaspoon of Italian seasoning.

Carefully pour the dressing over the combined ingredients in the mixing bowl and toss gently to coat.

Finally, place the prepared mozzarella eyeballs atop the mixed pasta salad and refrigerate for at least 30 minutes before serving.