Ingredients

The following ingredients have 8 Servings
  • 1/3 cup white or regular balsamic vinegar
  • 1/3 cup olive oil
  • 2 cloves garlic (finely minced)
  • 2 teaspoons sugar (honey or maple syrup)
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces about 1 cup or so uncooked Ditalini pasta (see note)
  • 5 cups chopped lettuce (use what you like: romaine, spring mix, iceberg or a combo)
  • 1 cup chopped red cabbage (see note)
  • 1 cup chopped tomatoes
  • 3 green onions (chopped)
  • 1/2 - 1 cup cooked and crumbled bacon
  • 1/4 - 1/2 cup crumbled Gorgonzola cheese
  • 2 cups cooked diced chicken (see note)

Instruction

  • For the dressing, combine all the ingredients in a blender or jar. Process or shake until well-combined. Add additional salt and pepper to taste, if needed. You can make and refrigerate the dressing a week or two in advance.
  • In a pot of salted, boiling water, cook the pasta according to package directions. Drain and rinse quickly with cool water so it doesn't stick together while it cools. Pour a few tablespoons of the dressing over the pasta and stir lightly. Set aside to cool to room temperature (spreading it into a flatter layer - versus mounded in a bowl - will speed up the cooling process).
  • In a large bowl, toss together the lettuce, cabbage, tomatoes, and green onions. Add the cooled pasta, bacon, gorgonzola cheese, and chicken.
  • To serve, you can toss the salad with the dressing before serving - or, if you anticipate leftovers, add dressing only to the portions of salad served and then store the dressing and salad separately for fabulous leftovers.