Bring a large pot of water to a rolling boil. Add small pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse with cold water.

In a large mixing bowl, combine halved cherry tomatoes, minced garlic, chopped shallot (if using), mini bocconcini, chopped basil, olive oil, and red wine vinegar. Season with salt and pepper. Toss gently and rest for 5 minutes.

For the optional crunchy topping, preheat a skillet and toast slices of bread until golden brown. Pulse in a food processor until crumbly, then sauté in olive oil until crispy.

Add the drained pasta to the salad mixture. Fold in the crispy breadcrumbs gently. Adjust seasoning and serve.