Bring a large pot of salted water to a rolling boil. Add the ditalini pasta and cook according to package instructions, typically around 8–10 minutes, until al dente. Drain and rinse with cold water to stop the cooking process. Set aside to cool.

In a skillet over medium heat, cook the bacon strips until crispy, about 6–8 minutes. Transfer bacon to a paper towel-lined plate to absorb grease. Allow to cool, then crumble into bite-sized pieces.

In a large mixing bowl, combine the chopped romaine, iceberg lettuce, red cabbage, grape tomatoes, and sliced green onions. Cut vegetables into uniform sizes for even distribution.

Add the cooled ditalini pasta and crumbled bacon to the bowl of chopped vegetables. Incorporate gorgonzola cheese or cooked chicken if desired. Gently fold the ingredients together.

In a separate bowl, whisk together the olive oil, white balsamic vinegar, minced garlic, Dijon mustard, sugar, dried oregano, and a sprinkle of salt and black pepper to create a well-emulsified dressing.

Just before serving, drizzle the dressing over the salad and toss gently to coat the ingredients evenly, ensuring freshness and crunch.