Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente, about 8–10 minutes. Drain and toss with olive oil.

While the pasta cools, wash and halve the cherry tomatoes. Mince the garlic and chop the shallots. Combine all salad ingredients in a mixing bowl and let sit for 10 minutes.

Preheat a skillet over medium heat and toast the sourdough until golden, then process into crumbs. Sauté breadcrumbs with olive oil and garlic powder for 3–5 minutes.

Combine the cooled pasta with the salad mixture and fold in the breadcrumbs. Adjust seasoning to taste.

Serve at room temperature or chilled. Enjoy your vibrant salad!