Fill a large pot with water, add salt, and bring to a boil. Add black penne and cook for about 10 minutes until al dente. Drain and rinse under cold water.

While pasta cools, halve dark red cherry tomatoes and slice carrots into thin matchsticks.

In a medium bowl, whisk together balsamic vinegar, olive oil, mustard, salt, and pepper until well combined.

In a large bowl, combine cooled penne, halved cherry tomatoes, and matchstick carrots. Drizzle dressing over and toss gently.

Gently fold in mozzarella pearls and chopped basil, serve immediately or chill for about an hour.