Begin by bringing a large pot of salted water to a rolling boil. Add dry small pasta and cook according to package instructions, usually about 8-10 minutes until al dente. Drain and rinse under cold water.

In a large mixing bowl, combine halved cherry tomatoes, minced garlic, chopped shallot, and halved mini bocconcini. Drizzle with olive oil and red wine vinegar, then toss gently. Let sit for 10-15 minutes.

Toast sourdough bread until golden brown, about 5-7 minutes. Tear into smaller pieces and pulse in a food processor until fine crumbs.

In a skillet, heat olive oil over medium heat. Add breadcrumbs and sprinkle with garlic powder, stirring for about 3-5 minutes until golden brown. Set aside.

Add the drained pasta and toasted breadcrumbs to the salad mixture. Toss gently to combine, adjusting seasoning with salt and pepper if needed.

Serve the Bruschetta Pasta Salad chilled or at room temperature, garnished with herbs if desired.