Bring a large pot of salted water to a boil over high heat. Add 2 cups of your favorite small pasta shape, like bowtie or penne, and cook according to package instructions, typically 8–10 minutes, until al dente. Once cooked, drain the pasta in a colander and rinse under cool water to stop the cooking process. Set aside to cool.

In a large mixing bowl, combine 24 ounces of halved cherry tomatoes, 4 minced garlic cloves, and ½ small chopped shallot. Add the halved mini mozzarella balls and 1 ounce of chopped fresh basil. Drizzle with 2 tablespoons of olive oil and 2 tablespoons of red wine vinegar. Season with salt and pepper to taste. Gently toss the mixture to ensure everything is well-coated, and let it sit for about 10 minutes to let the flavors meld together.

If you're opting for the crunchy topping, preheat a skillet over medium heat. Toast 2 large slices of sourdough bread until golden brown, about 3-4 minutes per side. Once cooled, process the bread into fine crumbs. In the same skillet, heat 1.5 teaspoons of olive oil and sprinkle in 1 teaspoon of garlic powder, stirring for a minute until fragrant. Add the breadcrumbs and sauté until they turn crispy and golden, about 5 minutes. Set aside to cool.

Once your pasta and breadcrumbs are ready, add the drained pasta to the salad mixture. Gently fold everything together until evenly mixed, allowing the pasta to absorb some of the delicious flavors from the dressing and vegetables. If desired, taste and adjust seasoning with more salt and pepper.

This refreshing Bruschetta Pasta Salad can be served immediately or refrigerated for up to 2 days. If preparing in advance, store the breadcrumbs separately to maintain their crunch. For the best flavor experience, let the salad sit for about 10 minutes before serving to allow the ingredients to develop a richer taste. Enjoy!