Cook the pasta in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and rinse under cold water.

In a large bowl, combine cherry tomatoes, garlic, shallot, mini bocconcini, and basil. Drizzle with olive oil and red wine vinegar, then season with salt and pepper. Toss well.

For the crunchy topping, toast sourdough bread until golden brown. Tear into pieces and pulse in a food processor to make coarse crumbs. Sauté in a skillet with olive oil and garlic powder until crispy.

Add the drained pasta to the salad mixture and toss until well coated. Fold in the crunchy breadcrumbs.

Let the salad sit at room temperature for 10-15 minutes to meld flavors before serving. Alternatively, chill for an hour.