Gather and chop all your ingredients. Dice the cooked chicken, quarter the grape tomatoes, shred the cabbage, and chop the lettuces. It's important to have all your ingredients prepped to ensure the assembly is easy as pie.

In a large pot, bring salted water to a boil. Add the Ditalini pasta and cook according to package instructions. Drain and rinse under cold water to stop cooking. This will give the pasta a nice chewy texture that holds up beautifully in the salad.

In a skillet over medium heat, cook the thick-cut bacon until crispy. Place the bacon on paper towels to drain excess grease, then crumble it into bite-sized pieces once cooled.

In a bowl, whisk together the olive oil, white balsamic vinegar, sugar, garlic, black pepper, Dijon mustard, oregano, salt, and crushed red pepper flakes. Taste the dressing and adjust the seasoning if necessary.

In a large salad bowl, combine the chopped romaine, iceberg lettuce, shredded cabbage, diced chicken (if using), grape tomatoes, roasted red peppers, green onions, crumbled Gorgonzola, cooked Ditalini pasta, crushed bacon, and toasted pine nuts.

Pour the dressing over the salad just before serving. Toss to combine thoroughly, ensuring that the dressing coats every ingredient.

Garnish with additional pine nuts or cheese if desired. Dig in and enjoy the explosion of flavors!