Cook the pasta by boiling salted water and adding ditalini pasta, cooking until al dente. Drain and cool.

Cook bacon in a skillet until crispy. Transfer to a paper towel to cool, then crumble.

Prepare vegetables by chopping romaine, iceberg, and red cabbage. Halve grape tomatoes and chop green onions.

Combine cooled pasta, crumbled bacon, and chopped vegetables in a mixing bowl.

Make the dressing by whisking olive oil, white balsamic vinegar, minced garlic, Dijon mustard, and sugar until emulsified. Season with oregano, salt, and pepper.

Pour dressing over the salad and toss gently to coat evenly.

Serve immediately, optionally adding crumbled Gorgonzola cheese.