1. Cook the pasta: Bring a large pot of salted water to a boil and cook pasta according to the package directions for al dente. Once cooked, drain and set aside.

2. Prepare the salad: While the pasta is cooking, halve the cherry tomatoes and add them to a large mixing bowl. Add the minced garlic, diced shallot, bocconcini, olive oil, red wine vinegar, chopped basil, salt, and pepper. Toss the ingredients together and set aside.

3. Make the breadcrumbs: Toast the sourdough bread slices until crispy. Tear them into pieces and pulse in a food processor until you achieve small crumbs. Heat olive oil in a large skillet over medium-high heat, add the breadcrumbs and garlic powder, and cook for about 5 minutes, stirring frequently until golden brown.

4. Combine the pasta and salad: Once the pasta has cooled slightly, add it to the tomato mixture and toss gently to combine.

5. Serve: Add the toasted breadcrumbs on top just before serving to maintain crunch. (For meal prep, store breadcrumbs separately at room temperature).