Bring a large pot of salted water to a rolling boil over high heat. Add 2 cups of small pasta and cook according to package directions, usually 8-10 minutes, until al dente. Drain and rinse briefly under cold water. Set aside to cool.

In a large mixing bowl, combine 24 ounces of halved cherry tomatoes, 4 minced garlic cloves, and ½ chopped shallot. Drizzle in 2 tablespoons of olive oil and 2 tablespoons of red wine vinegar, then add chopped fresh basil, salt, and pepper to taste. Gently mix the ingredients together.

Toast 2 slices of sourdough bread until golden brown in a toaster or on a baking sheet in the oven at 375°F for about 5-7 minutes. Once toasted, let cool slightly and process into crumbs.

Heat a non-stick skillet over medium heat and add a tablespoon of olive oil. Once hot, add the breadcrumbs along with a dash of garlic powder, if desired. Cook for about 5 minutes until golden and crispy. Remove from heat.

Gently fold the cooked pasta into the bowl with the salad mixture. Add the toasted breadcrumbs and toss everything together well. Adjust seasoning as needed. Serve immediately.