Bring a large pot of salted water to a rolling boil. Add the small pasta and cook until al dente, approximately 8-10 minutes. Drain and rinse under cold water. Set aside.

In a mixing bowl, combine halved cherry tomatoes, minced garlic, chopped shallot, and mini bocconcini. Add olive oil and red wine vinegar, then season with salt and pepper. Toss gently and let sit for 10 minutes.

Preheat oven to 375°F (190°C). Cut sourdough bread into small pieces, spread on a baking sheet, and toast for 10-12 minutes until golden. Cool and pulse into crumbs.

Add the drained pasta to the salad mixture and fold in the breadcrumbs. Toss everything together carefully, adjusting seasoning as needed.

Chill for 15-20 minutes before serving, either cold or at room temperature.