Boil water in a large pot and add a pinch of salt.

Add the rotini pasta and cook according to package instructions until al dente.

Drain the pasta and rinse under cold water to stop the cooking process.

In a large mixing bowl, combine the cooled pasta with cherry tomatoes, cucumber, bell pepper, and red onion.

Add mozzarella balls and sliced olives to the bowl.

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

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

Fold in the fresh basil for added flavor.

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

Serve chilled, garnished with extra basil if desired.