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

In a large mixing bowl, combine halved cherry tomatoes, minced garlic, and chopped shallot. Add halved bocconcini cheese and chopped basil. Drizzle with olive oil and red wine vinegar, then season with salt and pepper. Toss gently.

For optional crunch, toast slices of bread until golden, tear into small pieces, and process into breadcrumbs. Sauté with olive oil and garlic powder in a skillet over medium heat for about 5 minutes.

Add the drained pasta to the bowl, mixing in sautéed breadcrumbs if using. Toss thoroughly to combine, adjusting seasoning as needed.