• Boil a pot of salted water. Once it comes to a rolling boil, add 1 cup dry ditalini pasta. Allow to boil 8-10 minutes or until al dente. Remove and strain from the pot and set aside. Allow to cool fully before adding to the salad. Recommend refrigerating ahead of time.
• Heat a large pan and add strips of bacon to the pan. Cook on both sides until crisp, roughly 2-4 minutes. Once desired crispness achieved, remove to a paper-towel lined plate and allow to cool.
• Wash and chop radiccio lettuce and romaine lettuce into small chunks, roughly 1" pieces. Add to a large bowl.
• Slice cherry tomatoes into quarters and add to the lettuce.
• Thinly slice whites and greens of the scallions (or dice red onion) and add to the salad mixture.
• Add in the gorgonzola cheese, crumbled bacon, and cooled ditalini pasta. Mix everything together and refrigerate until ready to serve.
• Optionally, cook a breaded chicken cutlet and serve warm with the cold salad. Optionally slice a few spicy pepperoncini peppers and toss into the salad.

italian dressing;

• Honestly, I don't think this salad needs a dressing. But if you want to add a little tang, mix together olive oil, red wine vinegar, and italian seasoning. Season with salt and pepper to taste. I prefer to store the dressing separately and then add it when serving.