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Prepare the sourdough croutons by tossing the bread cubes with 1 tbsp olive oil and a pinch of salt. Toast until golden brown.
In a large bowl, combine the halved or quartered cherry tomatoes, ¼ cup olive oil, minced garlic, white wine vinegar, oregano, salt and pepper. Let marinate for 15-20 minutes.
Cook the pasta according to package instructions. Drain and rinse with cold water.
Add the cooked pasta, mozzarella pearls, basil, toasted croutons and Parmigiano Reggiano to the marinated tomatoes. Toss to combine.
Drizzle with balsamic glaze before serving.