Cook pasta to al dente according to package directions; drain and allow to cool.
In a small mixing bowl or a mason jar, add vinegar, honey, mustard, Italian seasoning, salt, pepper, and olive oil; blend well. Set aside.
Chop romaine, drain and rinse chickpeas, drain and rinse artichokes, quarter tomatoes and pepperoni, dice ham and cucumber, cut cheese into cubes, and add all to a large bowl with the pasta. If serving now, toss with dressing. Otherwise, refrigerate and add dressing right before serving.
Serve salad with sliced pears on the side.