Bring a large pot of water to a rolling boil. Add 2 cups of 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 24 ounces halved cherry tomatoes, 4 minced garlic cloves, and ½ a small chopped shallot. Stir in 6 ounces halved mini bocconcini, 2 tablespoons olive oil, and 2 tablespoons red wine vinegar. Add 1 ounce chopped fresh basil, and season with salt and pepper. Allow to marinate for at least 10 minutes.

Toast slices of sourdough bread until golden brown. Tear into pieces, pulse in food processor until coarse crumbs. Heat 1 tablespoon of olive oil in a skillet, add breadcrumbs and stir frequently for about 5 minutes until golden and crispy.

Add the drained pasta to the marinated salad mixture. Toss everything together gently, then fold in the toasted breadcrumbs. Adjust seasoning with extra salt and pepper as needed, then serve immediately.