Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente, about 8–10 minutes. Once cooked, drain the pasta in a colander, and rinse under cold water to stop the cooking process.

While the pasta is cooling, prepare your fresh ingredients. Halve the cherry tomatoes and dice the cucumber into bite-sized pieces. Thinly slice the red onion and add in the black olives, along with mozzarella balls.

Once the rotini has cooled, fold it into the bowl of prepared vegetables. Gently mix everything together.

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

Pour the dressing over the pasta mixture and carefully toss the salad until all ingredients are well-coated.

Cover the bowl with plastic wrap or a lid and place the salad in the refrigerator. Let it chill for at least 30 minutes.