Bring a large pot of salted water to a rapid boil. Add the mini penne pasta and cook according to package instructions, typically around 8-10 minutes until al dente. Drain and cool slightly.

In a small saucepan, pour in the balsamic vinegar. Heat over medium heat, allowing it to simmer gently for about 10-12 minutes until reduced to a syrupy glaze. Remove from heat and cool.

In a mixing bowl, add the slightly cooled pasta and pour in a splash of balsamic glaze while warm, stirring gently to coat the pasta evenly.

Integrate the halved teardrop tomatoes, drained mozzarella balls, fresh basil leaves, and pitted black olives into the pasta bowl. Fold together gently with a spatula.

Drizzle extra virgin olive oil and remaining balsamic glaze over the salad. Sprinkle with salt and pepper to taste. Toss to fully combine.

Serve immediately or refrigerate for up to 30 minutes to meld the flavors. Serve chilled if desired.