Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the mafalde corta pasta and cook for 8-10 minutes or until al dente. Drain and rinse under cold water.

Prepare Croutons: Tear the sourdough bread into small pieces, toss with olive oil and salt. Heat skillet over medium-low heat, add bread, and toast for 5-7 minutes until golden brown.

Marinate Tomatoes: In a sauté pan, heat 2 tbsp of olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes. Stir in tomatoes, vinegar, oregano, salt, and pepper. Let marinate for at least 30 minutes.

Combine Ingredients: In a mixing bowl, combine cooled pasta with marinated tomatoes, mozzarella, basil, and half the croutons and Parmigiano. Toss gently.

Serve: Plate portions, drizzle with balsamic glaze, sprinkle remaining croutons and Parmigiano on top. Best served chilled or at room temperature.