Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool.

In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red bell pepper, black olives, red onion, mozzarella balls, and fresh basil.

In a small bowl, whisk together the olive oil, red wine vinegar, Italian seasoning, salt, and pepper.

Pour the dressing over the pasta salad and toss gently to combine.

Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

Serve chilled or at room temperature.