3 cups each romaine and iceberg lettuce chopped
2 cups red cabbage chopped
4 cups cooked Ditalini pasta ( cook in salted water); Cool before mixing
1 cup cooked chopped chicken breast ( optional)
1 cup cooked and crumbled bacon
1-2 chopped tomatoes
1 pkg crumbled Gorgonzola cheese ( 4 oz - about 1 cup)
1 cup green onions chopped fine

3 cup s each romaine and iceberg lettuce chopped 2 cup s red cabbage chopped 4 cup s cooked Ditalini pasta ( cook in salted water); Cool before mixing 1 cup cooked chopped chicken breast ( optional) 1 cup cooked and crumbled bacon 1 -2 chopped tomatoes 1 pkg crumbled Gorgonzola cheese ( 4 oz - about 1 cup) 1 cup green onions chopped fine

1. 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.
2. Cook bacon in a skillet until done. Let bacon cool , then crumble it.
3. Combine romaine, iceberg, red cabbage, tomatoes and green onions in a large salad bowl.
4. Add cooled pasta, bacon and Gorgonzola cheese to salad. Add chicken if desired.
5. Add dressing to taste right before serving so that the salad doesn't get soggy.
Use Marzetti's Sweet Italian dressing or Portillo's dressing

Makes 10 servings