Bring salted water to a boil and cook pasta until al dente, about 8-10 minutes. Drain and cool.

Tear sourdough bread into pieces, sauté in olive oil and salt until golden brown.

Sauté minced garlic in olive oil over low heat until fragrant, about 1-2 minutes.

Combine marinated tomatoes ingredients (tomatoes, vinegar, oregano, salt, and pepper) with garlic mixture and marinate for 30 minutes.

In a bowl, combine cooled pasta, marinated tomatoes, mozzarella, basil, croutons, and Parmesan. Toss gently.

Serve salad on a platter, drizzled with balsamic glaze and topped with remaining croutons and Parmesan.