Cooking Instructions

• Begin by bringing a large pot of salted water to a rolling boil over high heat. Add 1 lb of black penne and cook according to package instructions, typically around 10 minutes, until al dente. Once cooked, drain and rinse under cold water, then set aside to chill.
• In a small mixing bowl, whisk together 1 tablespoon of balsamic vinegar, 3 tablespoons of extra virgin olive oil, and ¼ teaspoon of mustard. Season with coarse salt and ground black pepper to taste. Whisk until smooth.
• In a large salad bowl, add the chilled black penne, 1 cup of halved dark red cherry tomatoes, 8 ounces of mozzarella pearls, 1 cup of thinly sliced carrots, and ¼ cup of chopped basil. Gently toss to combine.
• Pour the balsamic vinaigrette over the salad mixture. Toss everything together gently until the salad is well coated in the dressing.
• Taste and adjust seasoning with more salt and pepper if needed. Garnish with extra chopped basil if desired.
• Cover and chill in the refrigerator for at least 10 minutes before serving to allow flavors to meld.