In a large pot, bring at least 4 quarts of salted water to a vigorous boil over high heat. Once boiling, add the rotini pasta and cook for 8-10 minutes, or until al dente, stirring occasionally.

Once the pasta is cooked, promptly drain it in a colander and rinse under cold running water. Toss gently to separate and cool.

In a large mixing bowl, combine halved cherry tomatoes, diced cucumber, chopped bell pepper, sliced red onion, pitted black olives, and cubed mozzarella cheese. Stir gently.

Add the cooled pasta into the bowl with the mixed vegetables. Pour in your Italian dressing and toss everything gently.

Sprinkle fresh basil over the pasta salad and mix gently to distribute evenly.

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

Before serving, give the salad a gentle stir and adjust seasoning with salt and pepper if needed.