In a large pot, bring water to a rolling boil, then add in your small pasta shape, cooking it according to package directions until al dente, usually about 8-10 minutes. Once done, drain the pasta in a colander and give it a quick rinse under cold water to stop the cooking process. Set it aside in a large mixing bowl to cool.

While your pasta cools, combine the halved cherry tomatoes, minced garlic, chopped shallot, and halved mini bocconcini in a large mixing bowl. Drizzle in the olive oil and red wine vinegar, then sprinkle with salt and pepper to taste. Gently toss everything together so the ingredients are evenly coated. Let this mixture marinate for about 10 minutes to enhance the flavors.

If using sourdough bread for the optional crunchy topping, toast the slices until golden brown, about 5 minutes in a preheated oven at 375°F (190°C). Once toasted, tear the bread into smaller pieces and process in a food processor until you have fine crumbs. In a skillet over medium heat, sauté the breadcrumbs with a little olive oil and garlic powder until they become crispy and golden, approximately 5 minutes.

Once your pasta is cool, add it to the marinated salad mixture. Toss gently to combine, ensuring the pasta is evenly mixed with the tomatoes and cheese. Then, fold in the crispy breadcrumbs for that delightful crunch, checking the seasoning one last time to adjust salt and pepper as desired. Your Bruschetta Pasta Salad is now ready to serve!