Boil a large pot of salted water. Add pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and let cool.

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

Toast sourdough slices until golden, then break into pieces and pulse in a food processor until coarse breadcrumbs. Toast in a skillet with olive oil for about 5 minutes, adding garlic powder if desired.

Add cooled pasta to the tomato mixture. Fold in the toasted breadcrumbs and mix well. Adjust seasoning if necessary.

Serve immediately or refrigerate for 30 minutes to enhance flavors, keeping breadcrumbs separate until serving.