Bring a large pot of salted water to a boil. Add pasta and cook for 8-10 minutes until al dente. Drain and set aside to cool.

In a mixing bowl, combine cherry tomatoes, garlic, shallot, bocconcini, and basil. Drizzle with olive oil and vinegar, season with salt and pepper, and toss gently.

Tear sourdough bread into pieces and pulse in a food processor to make coarse crumbs.

In a skillet over medium heat, add olive oil and breadcrumbs. Sauté for 5-7 minutes until golden brown and crispy.

Combine cooled pasta with salad mix and gently fold in toasted breadcrumbs. Adjust seasoning if necessary.