knock off Portillo's Chop Salad

I found this recipe last year and really like it. I have adapted the recipe to be closer to the real thing.  I went to Portillos since then and I have to say the dressing still isn't quite right. Let me know what you guys do and maybe we can figure out the dressing together!

Ingredients

• 4 cups cooked Ditalini pasta
• 1 cup cooked and crumbled bacon
• 3 cups chopped romaine lettuce
• 3 cups chopped iceberg lettuce
• 2-1/2 cups chopped red cabbage
• 2 fresh tomatoes, seeded and diced
• 1 cup sliced green onions
• 4 ounces crumbled gorgonzola cheese (about 1 cup)
• (optional) 2 cups cooked and diced chicken
Sweet Italian Dressing:
• 1/8 cup balsamic vinegar
• 1/8 cup seasoned rice vinegar
• 1 tbsp dijon mustard
• 2 cloves garlic, peeled and minced
• 1 teaspoon sugar or more to taste
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup olive oil
• 2 chicken breasts, grilled

Instructions

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 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 it doesn't get soggy.
6. For the Dressing: Place vinegar, garlic, sugar, oregano, salt and pepper in a blender. While the machine is running, slowly drizzle olive oil through the blender top or feed tube until dressing is combined and emulsified. Store in airtight container in refrigerator for up to two weeks.
7. This recipe doesn't include chicken so I just marinate two breasts in olive oil, lawny's and pepper and then grill them until done.  Then chop and toss in salad