Bring a large pot of salted water to a boil, add 2 cups of small pasta, and cook according to package instructions (8-10 minutes). Drain and set aside.

In a large mixing bowl, combine 24 ounces of halved cherry tomatoes, 4 minced garlic cloves, and ½ small chopped shallot. Add 6 ounces of halved mini bocconcini and 1 ounce of chopped fresh basil. Drizzle in 2 tablespoons of olive oil and 2 tablespoons of red wine vinegar. Season with salt and pepper; toss well to combine.

Toast sourdough bread until golden brown, tear into pieces, and pulse in a food processor until crumbly. In a skillet over medium heat, add a drizzle of olive oil and the breadcrumbs; stir for about 5 minutes until golden and crispy.

Cool the pasta, then add it to the bowl with the salad mixture and sprinkle in the breadcrumbs. Toss until fully combined, adjusting seasoning as needed.

Serve immediately or chill in the refrigerator for about 30 minutes before serving. Keep breadcrumbs separate until serving for best crunch.