In a small bowl, combine balsamic vinegar, Dijon mustard, honey, and dried oregano. Whisk until blended.

Slowly drizzle in extra-virgin olive oil while whisking to emulsify the dressing.

Season with salt and pepper to taste, then set aside.

Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente.

Drain and rinse the pasta under cold water to stop the cooking process.

Let it cool while preparing other ingredients.

In a large mixing bowl, combine the cooled pasta, cubed mozzarella, and diced peaches.

Add halved cherry tomatoes, arugula, and fresh basil leaves.

Pour the dressing over the top and gently toss until well coated.

Taste and adjust seasoning with additional salt and pepper if needed.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.