While water comes to a boil for the pasta, tear the lettuce into 2-inch bite-sized pieces and roughly chop the radicchio. Slice the cucumber into half-moons, slice the tomatoes into wedges, dice the green onions, and cut the salami into thin strips or small chunks. This prep work ensures everything is ready to assemble quickly once the pasta is cooked and cooled.

Bring a large pot of salted water to a boil and cook the macaroni according to package directions until al dente (usually 8-10 minutes). Drain the pasta thoroughly and spread it on a sheet pan or plate to cool to room temperature. I recommend rinsing with a splash of cool water to stop the cooking and prevent clumping, which helps the pasta maintain its texture in the final salad.

In a small bowl, whisk together the olive oil, red wine vinegar, basil, oregano, sugar, and salt until well combined. Let the dressing sit for a minute to allow the dried herbs to bloom and release their flavors into the oil and vinegar. This simple vinaigrette creates an authentic Italian flavor profile that ties all the ingredients together.

In a large bowl, combine the torn lettuce, radicchio, green onions, tomato wedges, cucumber, salami, and garbanzo beans. Add the cooled pasta from Step 2 and toss gently to combine all ingredients evenly. The mix of tender lettuce, hearty beans, and chewy pasta creates a well-balanced texture throughout the salad.

Pour the vinaigrette from Step 3 over the salad and toss well to coat everything evenly. Crumble the gorgonzola cheese over the top just before serving. I find that adding the cheese last keeps it from breaking down into the dressing while maintaining those beautiful blue-veined pieces throughout the salad.