Bring a large pot of salted water to a rolling boil over high heat. Add 2 cups of small pasta shape and cook according to package directions until al dente, usually around 8 to 10 minutes. Once cooked, drain the pasta in a colander and briefly rinse with cold water to stop the cooking process. Set the pasta aside to cool while you prepare the salad.

In a large mixing bowl, combine approximately 24 ounces of halved cherry tomatoes, 4 cloves of minced garlic, and ½ small chopped shallot. Then, add about 6 ounces of halved mini bocconcini and roughly 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 to taste, and toss the mixture gently.

To create a delightful crunch for your Bruschetta Pasta Salad, start by toasting 2 large slices of sourdough bread until golden and crispy. Tear the toasted bread into pieces and pulse in a food processor until they resemble coarse crumbs. In a skillet over medium heat, add 1.5 teaspoons of olive oil and 1 teaspoon of garlic powder, cooking the breadcrumbs until they are golden and crunchy.

Once the pasta has cooled, add it to the salad mixture along with the prepared breadcrumbs if using. Gently toss all the ingredients together until the pasta is well coated with the dressing and everything is evenly distributed.

Transfer the Bruschetta Pasta Salad to a serving dish or individual bowls. Garnish with additional fresh basil leaves or a sprinkle of extra breadcrumbs on top. This refreshing salad is best served chilled or at room temperature.