Cook the pasta in salted boiling water for 8-10 minutes until al dente. Drain and cool.

In a large mixing bowl, combine cherry tomatoes, garlic, shallot, and bocconcini. Add olive oil, red wine vinegar, and fresh basil, then season with salt and pepper.

For the breadcrumbs, toast bread until golden, then crumble and sauté in a skillet with olive oil and garlic powder until crispy.

Fold the cooled pasta into the salad mixture and toss with the toasted breadcrumbs before serving.

Serve chilled or at room temperature. Store leftovers in the refrigerator.