Begin by bringing a large pot of salted water to a boil over high heat. Once boiling, add the black penne and cook for about 10 minutes, or until al dente. Drain the pasta in a colander and rinse it under cold water to stop the cooking process.

While the pasta cools, wash and halve the dark red cherry tomatoes and slice the colorful carrots thinly. Set aside.

In a medium mixing bowl, whisk together the balsamic vinegar, extra virgin olive oil, mustard, coarse salt, and black pepper. Taste and adjust seasoning.

In a large bowl, toss the cooled black penne with the halved cherry tomatoes and sliced carrots. Drizzle with the dressing and mix until coated.

Gently fold in the mozzarella pearls and fresh basil leaves. Serve immediately or refrigerate for an hour to meld flavors.