Begin by preparing your ingredients by mincing garlic, chopping sun-dried tomatoes, cutting mozzarella, and tearing fresh basil.

In a small saucepan, bring 3/4 cup of balsamic vinegar to a gentle simmer for 15-20 minutes until thickened to a glaze.

Fill a large pot with water, adding salt, and boil. Cook 18 ounces of pasta until al dente, then drain without rinsing.

In a mixing bowl, whisk together 2.5 teaspoons of balsamic vinegar, olive oil, minced garlic, salt, dried basil, red pepper flakes, and black pepper.

In a large serving bowl, combine warm pasta, mozzarella, basil, and sun-dried tomatoes, then toss with dressing.

Cover and refrigerate for at least 30 minutes to allow flavors to meld.

Remove from refrigerator, toss gently, drizzle with balsamic glaze, and sprinkle with Parmesan cheese before serving.