Mexican Macaroni Salad

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1/2 cup olive oil

1/4 cup red wine vinegar

3 clove garlic, minced

Sea salt, to taste

Freshly ground black pepper, to taste

1/2 pound penne pasta, dry

1 cup Panela cheese, julienned

1 small red onion, chopped

3 pickling cucumbers, peeled and chopped

2 Italian Roma tomatoes, seeded and chopped

1/3 cup capers, drained of their liquid

1/2 bunch oregano, leaves chopped

2 Serrano chiles, stemmed, seeded and minced