Cook Pasta: Bring a large pot of salted water to a boil. Add the Mafalde Corta pasta and cook until al dente, about 8-10 minutes. Drain and let it cool.

Prepare Croutons: Tear sourdough bread into small bite-sized pieces. In a pan, heat a drizzle of extra virgin olive oil over medium-low heat. Toast the bread for about 5-7 minutes until golden brown and crunchy.

Sauté Garlic: In a skillet, heat a tablespoon of olive oil over low heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let it burn.

Marinate Tomatoes: Remove the garlic from heat and toss in the halved cherry tomatoes, white wine vinegar, oregano, as well as salt and pepper. Let this mixture marinate for at least 30 minutes to enhance the flavors.

Combine Salad: In a large mixing bowl, combine the cooled pasta with the marinated tomatoes and their flavorful juices. Add the mozzarella pearls, basil chiffonade, half of the toasted croutons, and half of the grated Parmigiano Reggiano. Toss gently to mix.

Serve: Plate your salad beautifully and top it with the remaining croutons, more Parmigiano, and a generous drizzle of balsamic glaze for that sweet tangy finish.