Begin by bringing a large pot of salted water to a boil. Add the black penne and cook according to package directions, usually about 10-12 minutes, until al dente. Once cooked, drain the pasta in a colander and rinse briefly under cold water to stop the cooking process. Set the pasta aside to cool slightly.

While the pasta is cooking, prepare the vegetables. Halve the dark red cherry tomatoes and set them aside. Thinly slice the colored carrots into bite-sized pieces or festive pumpkin shapes.

In a medium bowl, combine balsamic vinegar, extra virgin olive oil, Dijon mustard, salt, and pepper to create the vinaigrette. Whisk vigorously for about 30 seconds until fully emulsified, then set aside to allow the flavors to meld.

In a large mixing bowl, toss together the cooked black penne, halved cherry tomatoes, and sliced carrots. Pour the prepared vinaigrette over the top, tossing gently to coat all the ingredients evenly.

Just before serving, gently fold in the mozzarella pearls and torn basil leaves into the pasta mixture. Serve immediately or allow to chill for a refreshing dish.