Bring a large pot of salted water to a rolling boil over high heat. Add in small pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.

In a mixing bowl, combine halved cherry tomatoes, minced garlic, chopped shallot, halved mini bocconcini, olive oil, red wine vinegar, and chopped basil. Season with salt and pepper to taste, stir to incorporate all flavors, and let sit.

Toast sourdough bread until golden brown. Pulse in a food processor until coarse crumbs. In a skillet, add olive oil and breadcrumbs, optionally adding garlic powder. Stir for about 5 minutes until crispy.

In the bowl with salad ingredients, add cooled pasta and gently fold in crispy breadcrumbs until evenly coated. Adjust seasoning if needed.