Bring a large pot of salted water to a rolling boil. Add 2 cups of small pasta and cook according to package instructions until al dente, about 8–10 minutes. Drain and cool slightly.

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

If adding crunchy breadcrumbs, toast slices of bread until golden. Tear into pieces and pulse in a food processor until crumb-like. Heat 1-2 tablespoons of olive oil in a skillet and add the breadcrumbs mixed with garlic powder. Cook for 3-4 minutes until golden and crispy.

Return to the large mixing bowl with the salad mixture and add the cooled pasta. Gently toss everything together until well combined. Adjust seasoning with more salt and pepper if needed.

Transfer the salad to a serving dish, and sprinkle the toasted breadcrumbs over the top just before serving. Garnish with additional fresh basil. Serve chilled or at room temperature.