Combine olive oil, lemon juice, pesto, thyme, salt and pepper in a small bowl. Divide in half. Roll pork in half the pesto mixture to coat. Grill pork on barbecue preheated to medium-high, for 2 to 3 min. per side or until just cooked through, with an internal temperature of 160°F (71°C). Let rest for 5 min. before thinly slicing.
Meanwhile cook pasta according to package directions and drain. Toss pasta immediately with remaining pesto mixture, pork, pepper, bocconcini, onion, and vinegar. Gently stir in arugula.
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