Bring a large pot of salted water to a rolling boil and cook the small pasta shape for 8 to 10 minutes until al dente. Drain and rinse under cold water.

In a mixing bowl, combine halved cherry tomatoes, minced garlic, and chopped shallot. Fold in mini mozzarella balls, olive oil, and red wine vinegar. Season with salt and pepper.

Heat a skillet over medium heat and toast torn sourdough pieces for about 5 minutes with a touch of olive oil until golden brown. Let cool.

Add cooled pasta to the salad mixture and gently toss. Incorporate the toasted breadcrumbs just before serving.

Serve in a large bowl or individual plates, garnishing with fresh basil. Keep breadcrumbs separate until serving.