Start by boiling a large pot of salted water. Once boiling, add 2 cups of small pasta shape and cook according to the package instructions, usually about 8-10 minutes for al dente. Stir occasionally to prevent sticking. Once tender, drain the pasta in a colander and cool it under cold running water; this will stop the cooking process and prevent it from becoming mushy.

In a large mixing bowl, combine 24 ounces of halved cherry tomatoes, 4 cloves of minced garlic, and ½ small chopped shallot. Add half of the 6 ounces of mini bocconcini, along with 2 tablespoons of olive oil and 2 tablespoons of red wine vinegar. Toss in 1 ounce of chopped fresh basil, then season with salt and pepper to taste. Let this mixture sit for about 10 minutes.

If you'd like to add a crunchy element, prepare the breadcrumbs. Toast 2 large slices of sourdough bread until golden brown, then allow them to cool slightly. Tear the bread into pieces and pulse them in a food processor until they become fine crumbs. In a skillet over medium heat, add a bit of olive oil and cook the breadcrumbs with garlic powder until they are crispy and fragrant, about 5 minutes.

Once the pasta has cooled and your salad ingredients are ready, add the drained pasta to the large bowl with the tomato mixture. Gently toss everything together, ensuring the pasta is coated well with the dressing. If you prepared breadcrumbs, fold them in at this stage.

Serve immediately or chill in the refrigerator for about 30 minutes for flavors to develop further. Garnish with extra fresh basil or a drizzle of balsamic glaze.