Cook the pasta according to package instructions until al dente, about 8-10 minutes. Drain and rinse with cold water.

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

In a large bowl, mix cooled pasta with diced cucumber, red and yellow bell peppers, halved cherry tomatoes, and sliced olives. Toss gently.

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

Pour the dressing over the pasta and veggies. Toss until well coated.

Sprinkle chopped basil leaves on top, cover, and chill in the refrigerator for at least 30 minutes before serving.