Begin by bringing a large pot of salted water to a rolling boil over high heat. Add the rotini pasta and cook for 8-10 minutes until al dente, stirring occasionally. Once cooked, drain the pasta in a colander.

After draining the pasta, quickly rinse it under cold running water for a couple of minutes to stop the cooking process. Spread the pasta out on a baking sheet or large plate to cool completely, about 5-10 minutes.

In a large mixing bowl, add the cherry tomatoes, diced cucumber, bell pepper, red onion, black olives, and mozzarella cheese. Toss these vibrant ingredients together until they’re well mixed.

Pour the prepared Italian dressing over the salad mixture. Gently fold the ingredients together until evenly coated with the dressing.

Sprinkle fresh basil leaves over the salad, adding a burst of herby flavor. Toss the salad lightly to incorporate the basil.

Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.

Before serving, stir the salad well to redistribute the ingredients. Adjust seasoning with additional salt and pepper based on your preference.