Cook Ditalini pasta according to package instructions. Make sure you salt the pasta water while cooking to give it some flavor. Drain and cool. Set aside.
Cook bacon in a skillet until done. Let bacon cool, then crumble it.
Combine romaine, iceberg, red cabbage, tomatoes and green onions in large salad bowl.
Add cooled pasta, bacon and gorgonzola cheese to salad. Add chicken if desired.
Add dressing to taste right before serving so that it doesn't get soggy.
For the Dressing: Whisk together olive oil, vinegar, garlic, Dijon mustard, sugar, oregano, salt and pepper.
Notes
White balsamic can be found right next to the regular balsamic vinegar at the store. Some readers have used apple cider or red wine vinegar instead of regular balsamic (when white can't be found) so that the color is lighter and more appealing when drizzled on the salad.