Bring a large pot of salted water to a boil. Add the small pasta shape and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to cool.

In a mixing bowl, combine halved cherry tomatoes, minced garlic, and chopped shallot. Add mini bocconcini, olive oil, and red wine vinegar. Toss, then stir in basil leaves, salt, and pepper. Let sit for 10 minutes.

Toast sourdough bread until golden, then pulse in a food processor to create breadcrumbs. In a skillet, toast breadcrumbs with a drizzle of olive oil for about 5 minutes until golden and crispy.

Add the cooled pasta to the salad mixture and fold gently until well coated. Mix in the crispy breadcrumbs, seasoning if needed.