Cook the Pasta: Bring a large pot of salted water to a boil. Add the small pasta and cook according to package instructions until al dente, usually 8-10 minutes. Drain and rinse briefly under cold water to cool down, then set aside.

Prepare the Salad Mixture: In a large mixing bowl, combine halved cherry tomatoes, minced garlic, and chopped shallot. Add halved mini bocconcini, olive oil, and red wine vinegar. Toss gently and let sit for about 10 minutes.

Make the Crunchy Breadcrumbs (Optional): Toast the sourdough bread until golden brown. Pulse in a food processor until crumb-sized. In a skillet, heat olive oil and add breadcrumbs with garlic powder if using. Stir until crispy.

Combine Everything Together: Add the cooled, drained pasta and the crispy breadcrumbs to the tomato mixture. Toss gently to combine and season with salt and pepper before serving.