In a food processor or blender, combine ½ cup of olive oil, ¼ cup of white wine vinegar, ¼ cup of mayo, and the juice of one lemon. Add 1 teaspoon of herbs de Provence, 2 minced garlic cloves, ¼ cup of grated Parmesan cheese, and a pinch of sugar. Blend everything on high until smooth and creamy, approximately 30 seconds, and set aside to let the flavors meld.

In a large bowl, start by cooking 1 cup of ditalini pasta according to package instructions until al dente, about 8-10 minutes. Once cooked, drain and rinse under cold water to stop the cooking process. To the bowl, add 6 slices of cooked bacon, chopped, along with 4 cups of chopped romaine lettuce, ½ cup of gorgonzola cheese, and 1 cup of halved cherry tomatoes. If using, incorporate 1 cup of diced cooked chicken for added protein.

Drizzle the prepared dressing over the salad mixture just before serving to keep the lettuce crisp. Gently toss all the ingredients using tongs or a large spoon until everything is well-coated with the creamy dressing.

Transfer the finished salad to a large serving platter or individual bowls. For an extra touch, garnish with a sprinkle of additional gorgonzola and a few bacon bits on top. Serve chilled, and enjoy immediately.