Bring a large pot of water to a boil and cook the pasta according to the package directions. Drain pasta once cooked.

While the pasta cooks, prepare the remainder of the salad ingredients. Add cherry tomatoes, minced garlic, chopped shallots, halved bocconcini, olive oil, red wine vinegar, chopped basil, and salt and pepper to a large salad bowl. Toss the ingredients and let them sit to allow the flavors to meld.

Toast the bread in a toaster until golden brown. Then, tear the toasted bread into smaller pieces and place them in a large food processor. Pulse until small crumbs form, keeping some larger pieces for added texture.

In a large skillet, heat 1.5 tsp of olive oil over medium-high heat. Add the breadcrumbs along with garlic powder, if using. Cook for about 5 minutes, stirring frequently, until the breadcrumbs are toasted and crunchy.

Add the drained pasta and the toasted breadcrumbs to the rest of the salad ingredients. Toss everything to combine, seasoning with additional salt and pepper as needed.