Cook Pasta: Begin by boiling a large pot of salted water. Add the small pasta and follow the package instructions; cook until al dente, then drain and set aside to cool slightly.

Prepare Vegetables and Cheese: While the pasta cooks, combine cherry tomatoes, minced garlic, sliced shallot, halved bocconcini, olive oil, red wine vinegar, chopped basil, salt, and pepper in a large mixing bowl. Mix gently and let marinate.

Make Breadcrumbs: If using, toast the bread until golden brown. Tear it into small pieces, pulse in a food processor until crumb-like. In a skillet, heat olive oil and sauté breadcrumbs with garlic powder for about 5 minutes until crispy.

Combine: Add the cooled pasta and toasted breadcrumbs to the vegetable and cheese mixture. Toss everything until well combined. Adjust seasoning before serving cold or at room temperature.