Big Italian Chopped Salad

For the Italian Dressing:

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

For the Salad:

• 1 cup ditalini pasta cooked to al dente and cooled
• 2 hearts romaine lettuce chopped
• 1 small radicchio chopped
• 2 celery thinly sliced, ribs
• 1 pint cherry tomato cut in half
• 1 small red onion diced
• 1 ounce cannellini beans drained, rinsed, and patted dry, can
• 1 cup sun-dried tomatoes drained and chopped, oil-packed halves
• 1 .5 ounce artichoke hearts drained and chopped, marinated, jarred
• 1/2 cup black olives cut in half
• 1/2 cup Pepperoncini sliced into rings
• 8 ounces pepperoni cut into rounds
• 8 ounces provolone cheese cut into bite-sized cubes, sharp
• 1 cup cucumber chopped