In a large mixing bowl, whisk together the vinegar, olive oil, salt and pepper to make a simple dressing.

Cook the pasta according to the directions on the box. Drain and toss in the dressing. Set aside to cool completely.

Meanwhile, slice the grape tomatoes in half.

When the pasta has cooled, toss in the tomatoes, oregano, and feta cheese.

Cover and refrigerate 1 hour for best flavor.

Store leftovers in the refrigerator for up to 1 week.