Bring a large pot of salted water to a boil. Add the small pasta shape and cook according to package directions, about 7-10 minutes until al dente. Drain and rinse with cold water to cool.

In a large mixing bowl, combine the sliced cherry tomatoes, minced garlic, and chopped shallot. Add mini mozzarella balls, drizzle with olive oil and red wine vinegar, and season with salt and pepper. Toss well and let sit for 10 minutes.

Toast sourdough bread slices until golden brown in a preheated oven at 350°F (175°C) for about 10 minutes. Tear into pieces, pulse in a food processor until crumbly, then sauté in a skillet with olive oil for about 5 minutes until crispy.

Add cooled pasta to the salad bowl and mix gently. Fold in toasted breadcrumbs to add crunch. Adjust seasoning if needed.

Allow the salad to rest for 15 minutes before serving. Serve cold or at room temperature, garnished with extra fresh basil if desired.