Bring a large pot of salted water to a rolling boil. Add 2 cups of small pasta shape and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside to cool slightly.

In a large mixing bowl, combine halved cherry tomatoes, minced garlic, chopped shallot, halved mini bocconcini, olive oil, and red wine vinegar. Toss gently and season with salt and pepper. Let sit for 10 minutes.

For optional crunch, preheat a skillet over medium heat. Tear bread into chunks, pulse in a food processor until coarse crumbs. Add olive oil and garlic powder to the skillet, toss in the breadcrumbs and sauté until golden brown, about 3-5 minutes.

Add the cooled pasta to the salad mixture and gently fold together. Adjust seasoning with additional salt and pepper if desired.

Sprinkle toasted breadcrumbs over the top before serving, and optionally drizzle more olive oil and garnish with fresh basil.