Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and rinse under cold water.

Chop cherry tomatoes and mince garlic. In a mixing bowl, combine tomatoes, garlic, and basil. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper. Toss gently.

Add cooled pasta to the bruschetta mixture. Toss until evenly combined. Drizzle extra olive oil if needed.

Fold in grated Parmesan cheese. Adjust seasoning to taste and serve immediately or chill for 30 minutes before serving.

Garnish with additional Parmesan and basil before serving.