Cook the ditalini pasta in salty pasta water.
Make the tomato vinaigrette by combining the olive oil, champagne vinegar, grated garlic, juices from a grated tomato, salt, and pepper.
Mix the cooked ditalini pasta, mini tomatoes, mini mozzarella balls, basil, and Parmesan cheese in a bowl.
Toss the pasta salad with the tomato vinaigrette.
