In a small sauce pan, bring 1 cup of balsamic vinegar to boil over medium heat. Reduce heat and let balsamic simmer for at least 20 minutes or until vinegar has reduced by 1/2. Use a spoon to test the glaze - it should leave a film on the back of the spoon when ready. Glaze will thicken more once removed from heat.Place glaze in the refrigerator until ready to use. If glaze thickens too much while resting, stir in 1/4 tsp of water at a time until desired consistency is reached.In a large saucepan, cook noodles in salted water per package directions. Drain and immediately rise the pasta with ice cold water to stop it from cooking.Place cooled pasta in a large bowl. Toss in cut tomatoes, mozzarella, and basil. Drizzle balsamic glaze on top. Serve immediately.