Boil salted water in a large pot, add pasta, and cook according to package directions until al dente, about 8-10 minutes. Drain and spread on a baking sheet to cool slightly.

In a mixing bowl, combine cherry tomatoes, minced garlic, chopped shallot, halved bocconcini, olive oil, red wine vinegar, and chopped fresh basil. Season with salt and pepper, then let sit for 10 minutes.

Toast sourdough slices until golden. Pulse into crumbs in a food processor. In a skillet, heat olive oil, sauté breadcrumbs with garlic powder for about 5 minutes until golden.

Add cooled pasta and toasted breadcrumbs to the salad ingredients. Toss gently to combine.

Serve immediately or refrigerate for 30 minutes before serving.