Bring a large pot of salted water to a rolling boil over high heat. Add the mafalde corta or lasagnette pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water. Set aside to cool.

Preheat a skillet over medium-low heat. Tear sourdough bread into bite-sized pieces, toss with olive oil and salt. Add to skillet and toast for 5-7 minutes until golden and crispy. Set aside.

In the same skillet, heat a tablespoon of olive oil over low heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Do not burn.

Add halved cherry tomatoes to the skillet with garlic. Pour in white wine vinegar, sprinkle oregano, salt, and pepper. Stir gently and marinate for at least 30 minutes.

In a mixing bowl, combine cooled pasta with marinated tomatoes and their juices. Add mozzarella pearls, basil, and half the croutons. Toss gently until mixed.

Transfer salad to a serving dish. Drizzle with balsamic glaze, top with remaining croutons and extra Parmigiano Reggiano if desired. Serve immediately or chill.