Begin by bringing a large pot of water to a rolling boil. Add the black penne and cook according to package instructions, usually around 8-10 minutes, until al dente. Drain and rinse under cold water.

In a medium bowl, combine 3 tablespoons of balsamic vinegar, 4 tablespoons of extra virgin olive oil, 1 teaspoon of mustard, and salt and pepper. Whisk together until emulsified.

In a large bowl, add the cooled black penne, halved cherry tomatoes, and sliced carrots. Tear half of the basil leaves and sprinkle them over the salad. Toss gently to combine.

Pour the balsamic vinaigrette over the salad mixture and toss gently to coat all ingredients evenly.

Just before serving, fold in the mozzarella and remaining basil, being careful not to break apart the cheese. Adjust with additional basil for presentation.