Step 1: Boil salted water, cook black penne for 10 minutes, drain, and cool.

Step 2: Slice the dark red cherry tomatoes in half and slice the colorful carrots.

Step 3: In a bowl, whisk together balsamic vinegar, olive oil, mustard, salt, and pepper until emulsified.

Step 4: Toss cooled black penne with cherry tomatoes and carrots; drizzle with dressing.

Step 5: Gently fold in mozzarella pearls and fresh basil, taking care not to break the pearls.

Step 6: Optional: Garnish with pumpkin seeds before serving.