Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.

Prepare the Salad Base:

In a large bowl, combine cherry tomatoes, minced garlic, chopped shallot, mozzarella balls, olive oil, red wine vinegar, and chopped basil. Season with salt and pepper, then toss gently. Let the flavors mingle while you prepare the breadcrumbs.

Make the Breadcrumbs (Optional):

Toast bread slices in a toaster, then tear into pieces and pulse in a food processor until small crumbs form.

Heat olive oil in a skillet over medium-high heat. Add breadcrumbs and garlic powder. Cook for 5 minutes, stirring frequently, until golden and crunchy. Remove from heat.

Assemble the Salad:

Add the drained pasta and toasted breadcrumbs to the salad bowl. Toss everything together carefully. Adjust seasoning with additional salt and pepper as needed.

Serve:

Enjoy immediately as a fresh, crunchy pasta salad, or refrigerate for later. If storing, keep breadcrumbs separate to maintain crunch until serving.