Bring a large pot of salted water to a rolling boil over high heat. Add your chosen small pasta shape and cook according to package instructions until al dente, typically about 8-10 minutes.

Drain the pasta and rinse it under cold water to stop the cooking process. Set aside to cool completely.

In a large mixing bowl, combine halved cherry tomatoes, minced garlic, finely chopped shallot, and halved mini bocconcini. Drizzle in olive oil and red wine vinegar, then add chopped fresh basil and sprinkle with salt and pepper. Toss well.

Toast slices of sourdough bread until golden brown, then tear into chunks and pulse in a food processor to make breadcrumbs. Sauté breadcrumbs in a skillet with a bit of olive oil until golden and crispy.

Once the pasta has cooled, combine it with the salad mixture and fold in the breadcrumbs. Adjust seasoning to taste.

Serve immediately or refrigerate for up to 2 hours before serving. Toss gently before serving.