In a small bowl, whisk together balsamic vinegar, Dijon mustard, honey, and dried oregano until smooth. Slowly drizzle in olive oil while whisking to create an emulsified dressing. Season with salt and pepper to taste, and set aside.

Bring a large pot of salted water to a boil and add the pasta. Cook until al dente according to package instructions (usually around 8-10 minutes). Drain and rinse under cold water.

In a large mixing bowl, combine the cooled pasta, diced mozzarella, diced peaches, and halved cherry tomatoes. Gently fold in arugula and basil leaves.

Drizzle the dressing over the salad mixture and toss gently to coat. Be careful not to break the mozzarella or bruise the fruits.

Taste and adjust seasoning if needed. Cover and refrigerate for at least 30 minutes before serving.

Serve chilled as a side dish or light main course.