Bring a large pot of salted water to a rolling boil. Add the small pasta shape and cook according to package directions until al dente, about 8-10 minutes. Drain and rinse under cold water. Set aside to cool.

In a mixing bowl, combine halved cherry tomatoes, minced garlic, chopped shallot, halved bocconcini, and chopped fresh basil. Drizzle in olive oil and red wine vinegar, then season with salt and pepper. Toss gently to coat.

Toast the sourdough bread slices until golden and crisp. Tear into pieces and pulse in a food processor until crumbly. In a skillet, heat olive oil and add breadcrumbs, stirring frequently until golden brown.

Combine the cooled pasta with the salad mixture, tossing gently. Add the toasted breadcrumbs and fold in carefully. Adjust seasoning with salt and pepper.

Serve immediately or chill in the refrigerator for about 30 minutes before serving.