Cook the pasta: Bring salted water to a boil, add the pasta, and cook until al dente, about 8-10 minutes. Drain and cool slightly.

Prep the salad ingredients: In a mixing bowl, combine halved cherry tomatoes, minced garlic, chopped shallot, halved bocconcini, olive oil, red wine vinegar, salt, pepper, and chopped basil. Mix and let sit for 10 minutes.

Make breadcrumbs: Toast bread until golden brown, then pulse in food processor until crumb-like. Heat olive oil in a skillet and toast breadcrumbs for 5 minutes.

Combine everything: Add pasta to the salad mixture, fold gently, toss in breadcrumbs if using; taste and adjust seasoning.

Serve or store: Serve immediately or refrigerate for 30 minutes for enhanced flavors.