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

In a large mixing bowl, combine halved cherry tomatoes, minced garlic, chopped shallot, and halved mini bocconcini. Drizzle with olive oil and red wine vinegar. Toss gently and let sit to meld flavors.

If using, toast the sourdough bread slices until golden brown, then tear into pieces and pulse into coarse crumbs. Sauté breadcrumbs in a skillet with olive oil and garlic powder for about 5 minutes until crispy.

Fold the chilled pasta into the salad mixture gently, ensuring all ingredients are well incorporated without breaking the bocconcini. Adjust seasoning with salt and pepper.

If using, sprinkle crispy breadcrumbs just before serving to keep them crunchy. Toss lightly and garnish with extra basil leaves. Serve chilled or at room temperature.