Bring a large pot of salted water to a boil over high heat. Add the black penne and cook according to package instructions until al dente, typically around 7-10 minutes. Once cooked, drain the pasta in a colander and rinse under cold water to stop the cooking process. Set it aside to chill completely while you prepare the dressing.

In a small bowl, whisk together the balsamic vinegar, extra virgin olive oil, mustard, salt, and black pepper until well combined. The vinaigrette should be smooth and slightly thickened. Set it aside.

In a large salad bowl, combine the chilled black penne, halved cherry tomatoes, mozzarella pearls, thinly sliced carrots, and roughly chopped basil. Gently toss the ingredients together.

Drizzle the prepared balsamic vinaigrette over the pasta mixture and gently toss again until all ingredients are evenly coated.

Taste the salad and add more coarse salt and ground black pepper if needed. Garnish with remaining fresh basil leaves.

Refrigerate the salad for about 10-15 minutes to ensure it’s served chilled, then serve in individual bowls or on a festive platter.