Boil the Pasta: Boil a large pot of salted water. Cook the rigatoni according to the package directions. Drain and rinse the pasta under cold water to stop the cooking process and cool it down for the salad.

Make the Balsamic Vinaigrette: In a small bowl, grate your clove of garlic with a microplane, add the balsamic vinegar, and olive oil and whisk until emulsified.

Assemble the Salad: In a large bowl, combine the cooked pasta, tomato confit, chopped shallot, and half of the chopped basil and half of the chives. Pour the balsamic dressing over the salad and toss to coat evenly.

Plate: Gently tear the burrata into pieces and add it to the salad, along with the remaining basil leaves and chives. Sprinkle the chopped pistachios on top.