Bring a large pot of salted water to a boil. Add the black penne and cook according to package instructions until al dente, around 10 minutes. Drain and let it cool completely.

While the pasta cools, halve the dark red cherry tomatoes and thinly slice the purple, orange, and white carrots.

In a medium bowl, whisk together balsamic vinegar, extra virgin olive oil, mustard, and a pinch of coarse salt and black pepper.

In a large mixing bowl, toss the cooled pasta with the halved cherry tomatoes, sliced carrots, and the dressing until every nook and cranny is coated.

Gently fold in the mozzarella pearls and freshly chopped basil, ensuring the creamy cheese doesn’t get squished. Serve immediately, or refrigerate for an hour to meld the flavors even more.