Begin by bringing a large stockpot of salted water to a boil over high heat. Add the black penne and cook according to the package instructions, usually around 10-12 minutes, until al dente. Drain and let cool to room temperature.

In a large mixing bowl, combine the cooled black penne with dark red cherry tomatoes, mozzarella pearls, fresh basil leaves, and sliced carrots. Toss gently to mix without mashing the mozzarella.

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

Drizzle the prepared dressing over the pasta salad mixture and gently toss everything together to ensure an even coat of the dressing.

Serve immediately or refrigerate for up to three days, adding fresh mozzarella and basil just before serving.