In a large pot of salted water cook pasta until al dente according to package directions. For Ditalini I do about 8-9 minutes. Drain, rinse immediately under cold water and then drain again. Drizzle with a little olive oil and toss to prevent sticking.
In a medium bowl, add all ingredients except the olive oil and whisk to combine. Continue whisking and slowly drizzle in the Olive Oil. Whisk until the dressing is creamy.
In a large serving bowl, add the chopped Romaine, cooked ditalini, chickpeas, sausage, cheese, tomatoes, artichoke hearts, olives, and green onions. Drizzle on the dressing and toss well to combine.
Serve immediately or keep the lettuce separate and store in the fridge until ready to serve.