Bring a large pot of salted water to a boil. Add pasta and cook according to package directions (about 8-10 minutes). Drain and rinse with cold water.

In a large salad bowl, combine cherry tomatoes, garlic, shallot, mini bocconcini, olive oil, red wine vinegar, and basil. Season with salt and pepper, and toss.

Toast sourdough bread until golden brown, then cool and pulse in a food processor to make breadcrumbs.

Heat olive oil in a skillet, add breadcrumbs and garlic powder (if using). Cook until crispy and golden.

Combine drained pasta with the salad mixture, fold in toasted breadcrumbs, and adjust seasoning as needed.

Serve chilled or at room temperature.