Cook the pasta in salted boiling water for 8-10 minutes until al dente, then drain and rinse under cold water.

In a large salad bowl, combine cherry tomatoes, garlic, and shallot, then fold in bocconcini, olive oil, and red wine vinegar; season with salt and pepper.

Toast the sourdough bread slices until golden, then process into breadcrumbs and toast in olive oil for 5 minutes.

Combine the cooled pasta with the salad mixture and fold in the breadcrumbs.

Serve immediately or refrigerate to chill for 30 minutes before serving.