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

Tear the bread into bite-sized pieces and heat a skillet over medium-low heat. Add olive oil and the bread pieces, sauté for about 5-7 minutes until golden brown and crisp. Set aside.

In a large pan, heat 2 tablespoons of olive oil over low heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

Remove from heat and mix in the halved cherry tomatoes, white wine vinegar, dried oregano, salt, and pepper. Let marinate for at least 30 minutes.

In a large mixing bowl, combine the cooled pasta with the marinated tomato mixture, mozzarella pearls, basil, and half of the croutons. Toss gently.

Serve in a large bowl or plates, drizzle with balsamic glaze, and sprinkle remaining croutons and Parmigiano Reggiano on top.