Combine the basil, garlic, olive oil, lemon juice, red wine vinegar, sugar, salt, and red pepper flakes in a blender. Blend for 2 minutes until the dressing is smooth.

Bring a large pot of salted water to a rolling boil and add the pasta. Cook for 7 to 8 minutes until al dente.

While the pasta cooks, halve the tomatoes lengthwise, finely dice the red onion, and pat the mozzarella dry.

Transfer the cooled pasta to a large mixing bowl. Pour the basil vinaigrette over the pasta and toss gently to coat. Add the tomatoes, red onion, and mozzarella, and fold everything together.

Transfer the pasta salad to a serving bowl. Top with fresh basil and toasted pine nuts, and drizzle with balsamic glaze just before serving.