Boil a pot of water and cook the ditalini according to the package. I like to cook mine al dente because the pasta will soak up some of the dressing and continue to soften.
Drain the water off using a colander. Drizzle the pasta with olive oil and set it aside.
In a small mixing bowl combine them mayo, vinegar, Dijon mustard, salt & pepper, and cane sugar. Whisk together until well blended. Set aside.
Cut all of your veggies and eggs into evenly-sized pieces. I tried to keep my pieces around the same size as the ditalini.
In a large mixing bowl combine the veggies, dressing, mozzarella pearls, eggs and cooked pasta. Gently fold all of the ingredients together.
Cover and refrigerate for 2 hours before serving. Top with sliced avocado before serving.