Bring a large pot of salted water to a boil, then add the pasta and cook according to package instructions until al dente. Drain and set aside to cool slightly.
Preheat your oven to 400°F (200°C). Spread the cubed bread evenly on a baking sheet and toast in the oven for about 8-10 minutes until golden and crispy, shaking the pan halfway through.
While the bread is toasting, toss the halved cherry tomatoes with a tablespoon of olive oil, minced garlic, salt, and pepper in a mixing bowl. Spread the tomatoes on a separate baking sheet and roast in the oven for 10-12 minutes until bursting and fragrant.
In a large mixing bowl, combine the cooked pasta with the roasted cherry tomatoes and their juices. Add the toasted bread cubes and pour the remaining two tablespoons of olive oil over the mixture.
Toss everything together gently to coat the pasta evenly with the tomato juice and garlic oil. Adjust seasoning with additional salt and pepper if needed.
Finish by folding in chopped basil leaves if desired, and serve the salad at room temperature or chilled for a refreshing summer flavor.
