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

Prepare mozzarella eyeballs by gently inserting a slice of black olive into each mini mozzarella ball. Set aside.

In a large mixing bowl, combine drained pasta, diced cucumber, halved cherry tomatoes, and diced bell peppers. Add sliced olives and toss gently.

In a smaller bowl, whisk together olive oil, balsamic vinegar, Italian seasoning, and a pinch of salt and pepper. Pour over pasta and vegetables.

Toss salad again to coat all ingredients with dressing. Arrange mozzarella eyeballs on top and sprinkle with fresh basil.

Cover and chill in the refrigerator for at least 30 minutes before serving.