Bring a pot of salted water to a boil and cook the ditalini pasta according to package directions, usually 8-10 minutes until al dente. Drain the pasta in a colander and spread it on a plate to cool slightly while you prepare the remaining ingredients. I like to rinse cooled pasta lightly with cool water to stop the cooking and prevent it from becoming mushy.

In a small bowl, whisk together the olive oil, red wine vinegar, crushed basil, oregano, sugar, kosher salt, and cracked black pepper until well combined. Let the dressing sit for a minute so the dried herbs can begin to bloom and release their flavors into the oil and vinegar base.

In a large bowl, combine the chopped romaine lettuce, shredded radicchio, sliced green onions, halved cherry tomatoes, sliced cucumber, julienned salami, and drained garbanzo beans. Toss these ingredients together gently to distribute them evenly. I find that tossing the vegetables and proteins before adding the pasta helps ensure everything gets mixed uniformly.

Add the cooled cooked pasta from Step 1 to the salad bowl and pour the dressing from Step 2 over everything. Toss the entire salad thoroughly, making sure the dressing coats all the ingredients evenly. This is where the flavors come together—the warm pasta absorbs the vinaigrette beautifully while the fresh lettuce stays crisp.

Transfer the dressed salad to a serving platter or bowl and top with the Gorgonzola crumbles just before serving. Sprinkle the cheese generously across the top so each bite has some of the creamy, tangy flavor. This salad is best served immediately while the lettuce is still crisp and the pasta is still slightly warm.