Bring a large pot of salted water to a boil. Add the small pasta and cook according to package directions, about 8-10 minutes, until al dente. Drain and cool slightly.

In a mixing bowl, combine halved cherry tomatoes, minced garlic, and chopped shallot. Add bocconcini, olive oil, and red wine vinegar. Season with salt and pepper, and let sit for 5 minutes.

Toast sourdough slices until golden, then pulse in a food processor to create breadcrumbs. Heat olive oil in a skillet and cook breadcrumbs with garlic powder until golden brown, about 3-5 minutes.

Add the cooled pasta to the salad mixture, toss gently to combine. Fold in the crunchy breadcrumbs, adjust seasoning, and serve.