Bring a large pot of salted water to a boil. Add black penne and cook according to package instructions (about 10 minutes). Drain and rinse under cold water to cool.

Wash and halve dark red cherry tomatoes. Thinly slice carrots into matchsticks. Set aside in a mixing bowl.

In a small mixing bowl, whisk together balsamic vinegar, olive oil, and mustard. Add salt and pepper to taste.

Combine cooled black penne with cherry tomatoes and carrots in a large mixing bowl. Drizzle dressing over the mixture and toss gently.

Fold in mozzarella pearls and chopped fresh basil. Serve immediately or refrigerate for up to an hour before serving.