1 lb. grape or cherry tomatoes, halved
4 oz. bocconcini — 12 small mozzarella balls halved
1/2 cup torn fresh basil
1/4 cup red wine vinegar
1 1/2 tbsp. extra virgin olive oil
1/2 lb. rigatoni preferable whole wheat
1 cup shredded cooked chicken breast
Mix together tomatoes, bocconcini, basil, vinegar, and oil in serving bowl. Let stand 10 minutes.
Cook pasta per package directions until al dente while tomatoes stand. Drain. Add hot pasta and chicken to tomato mixture, stirring to coat well. Season with salt and pepper to taste. Top with fresh basil leaves, if desired.