Cook the ditalini in a pot of boiling salted water until al dente, about 9 minutes. Drain, rinse under cold water until cool, and drain well.

Meanwhile, cook the diced pancetta in a skillet over medium heat, stirring occasionally, until browned and crispy, 6 to 8 minutes. Transfer to a paper towel-lined plate to drain and cool completely.

Make the dressing: add the red wine vinegar, shallot, honey, Italian seasoning and a pinch each of salt and pepper to a small food processor or blender. Process for about 1 minute, until the shallot is very finely minced.

With the machine running, pour in the olive oil in a slow, steady stream until the dressing is thick and well blended. Taste and adjust the salt and pepper. (No food processor? Mince the shallot finely and shake everything in a jar with a tight lid.)

In a large bowl, combine the romaine, cooled ditalini, chickpeas, tomatoes, olives, pancetta, provolone and pepperoncini.

Just before serving, drizzle about ⅓ cup of the dressing over the salad and toss to coat, adding more to taste. Divide between 2 plates (or 4 for side salads) and serve with the extra dressing on the side.