Bring a large pot of salted water to a boil. Add 2 cups of small pasta and cook according to package instructions, about 7-10 minutes until al dente. Drain and rinse with cold water.

In a mixing bowl, combine halved cherry tomatoes, minced garlic, chopped shallot, and halved mini bocconcini. Add olive oil, red wine vinegar, chopped basil, salt, and pepper. Toss gently and let sit for 10 minutes.

To prepare the breadcrumbs, toast sourdough bread in a skillet over medium heat with olive oil until golden. Process into crumbs and optionally mix in garlic powder before toasting again for crunch.

Add cooled pasta to the bowl with the tomato mixture and optional breadcrumbs. Toss gently to combine, taste, and adjust seasoning. Serve chilled or at room temperature.