Pasta Salad di Sicily

1 lb. dried penne or orecchiette pasta
3 tbsp. Oregano Balsamic Vinegar
.25 c Tuscan Herb olive oil
1 pint mixed cherry tomatoes, halved
1 medium head radicchio, cored, shredded
1 c. mixed pitted Kalamata olives
1 c. crumbled Ricotta Salata cheese

Bring a large pot of salted water to boil then add the pasta and cook according to directions. While the pasta is cooking, mix the EVOO and vinegar together. Then add the rest of the ingredients and toss until coated. Drain the pasta and mix in with the other ingredients into a serving bowl. Season with sea salt and fresh black pepper.