Bring a large pot of salted water to a rolling boil. Add 2 cups of small pasta and cook according to package directions, 8-10 minutes, until al dente. Drain and rinse under cold water.

In a large mixing bowl, combine 24 ounces of halved cherry tomatoes, 4 minced garlic cloves, and ½ small chopped shallot. Mix in 6 ounces of bocconcini, 2 tablespoons of olive oil, and 2 tablespoons of red wine vinegar. Toss in 1 ounce of chopped basil, salt, and pepper. Let sit for 10 minutes.

For optional breadcrumbs: Toast 2 slices of sourdough bread, pulse in a food processor for crumbs. Heat 1 tablespoon of olive oil in a skillet, add breadcrumbs with garlic powder, sauté for 3-5 minutes until crispy.

After cooling, add pasta to the salad mixture, folding gently to combine. If using breadcrumbs, fold them in or keep separate for serving.

Taste the salad, adjusting salt and pepper. Serve chilled or at room temperature.