Big Italian Chopped Salad

For the Italian Dressing:

• 1/2 cup (113ml) Italian olive oil
• 1/3 cup (76ml) red wine vinegar
• 1 and 1/2 Tablespoons (38ml) honey
• 2 teaspoons Dijon mustard
• 2 cloves garlic minced
• 1 teaspoon fresh oregano minced
• 1 teaspoon fine sea salt more to taste
• 1/2 teaspoon freshly cracked black pepper
• 1/4 teaspoon crushed red pepper flakes optional

For the Salad:

• 1 cup ditalini pasta cooked to al dente and cooled
• 2 hearts romaine lettuce chopped
• 1 small radicchio chopped
• 2 celery ribs thinly sliced
• 1 pint cherry tomatoes cut in half
• 1 small red onion diced
• 1 15 ounce can cannellini beans drained, rinsed, and patted dry
• 1 cup oil-packed sun-dried tomato halves drained and chopped
• 1 6.5 ounce Jar Marinated Artichoke Hearts drained and chopped
• 1/2 cup black olives cut in half
• 1/2 cup Pepperoncini sliced into rings
• 8 ounces pepperoni cut into rounds
• 8 ounces sharp provolone cheese cut into bite-sized cubes
• 1 cup chopped cucumber