1 pound thin spaghetti or linguini
Small jar pesto
Salt and pepper
1 tablespoon olive oil
1 tablespoon red wine vinegar
1.5 pints red and/or yellow cherry tomatoes, each cut in half
8 ounce(s) fresh mozzarella cheese, cut into 3/4-inch cubes
Fresh basil leaves (optional)
Heat large sauce pot of salted water to boiling over high heat. Add spaghetti and cook according to label direction. In separate bowl, mix tomatoes, vinegar, 1/4 teaspoon pepper, oil and 1/4 teaspoon salt. Gently stir in mozzarella.
Drain spaghetti, reserving 1/2 cup spaghetti cooking water. Return spaghetti and reserved cooking water to saucepot; add pesto and toss well to coat pasta. Spoon spaghetti mixture into large shallow bowl; top with tomato-mozzarella salad. Garnish with basil leaves.