Bring a large pot of salted water to a boil over high heat. Add the small pasta shape, stirring occasionally. Cook according to package instructions until al dente, around 8-10 minutes. Drain and rinse under cold water.

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

If using breadcrumbs, toast the slices of sourdough bread. Tear into pieces and pulse in a food processor until coarse crumbs. In a skillet, add a drizzle of olive oil, add breadcrumbs, and cook until golden and crispy for about 5 minutes.

Combine the cooled pasta with the salad ingredients, gently tossing until evenly coated. Fold in toasted breadcrumbs if using, reserving some for topping. Adjust seasoning as needed.

Transfer to a serving dish, adding reserved breadcrumbs on top. Enjoy immediately, or chill for up to 2 hours before serving.