Grate half of a large, juicy, super ripe tomato into the vinaigrette.
Combine ½ cup evoo, ¼ cup champagne vinegar, 1 large grated garlic clove, ⅓ cup juices from a grated tomato, 1 pinch salt, and 1 pinch pepper for the tomato vinaigrette.
Cook the ditalini in salty pasta water.
Mix together ¾ box ditalini, about a cup of mini tomatoes, and about a cup of mini mozzarella balls.
Mix in some basil and parm.
Add the tomato vinaigrette to the pasta salad.
