Cook the pasta according to package instructions until al dente, then drain and set aside to cool.

In a large bowl, combine the cooled pasta with cherry tomatoes, cucumber, bell pepper, red onion, parsley, and basil.

In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Drizzle over the salad and gently toss to combine.

Heat olive oil in a skillet over medium heat, then add breadcrumbs and minced garlic.

Stir frequently until breadcrumbs are golden brown.

Stir in lemon zest, salt, and pepper for extra flavor.

Serve the pasta salad topped with the crunchy Lemon-Herb Pangritata.