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Drop the pasta into generously salted boiling water.
While the pasta cooks add the tomatoes to a large mixing bowl. Add the oil, oregano and salt and toss to coat.
When the pasta is al dente, drain and toss to coat. Add in the arugula and ricotta salata and toss once again. The residual heat of the pasta should slightly wilt the arugula and melt the ricotta salata a bit. Chill before serving.