Cook the pasta al dente according to package directions. Drain and rinse under cold water. Add to a large salad bowl.
8 oz. rotini pasta
To the pasta, add the chopped romaine, Parmesan, croutons, salt, and pepper.
4-6 cups romaine lettuce, washed and chopped, 1 cup shaved Parmesan, plus more for serving, 1, 4.5 oz. bag Caesar flavored croutons, black pepper and salt, to taste
Whisk together the yogurt, Parmesan cheese, lemon juice, anchovy paste, Dijon, garlic, Worcestershire, salt and pepper. Then slowly begin to whisk in the olive oil until emulsified. Add a touch of water if needed to thin out dressing. Alternatively, you can make the dressing in a food processor to get it ultra smooth and creamy.
3/4 cup Greek yogurt, 1/2 cup fresh Parmesan cheese, grated, 1/4 cup olive oil, 3 Tbsp. freshly squeezed lemon juice, 2 tsp. anchovy paste, 2 tsp. Dijon mustard, 2 cloves garlic, finely minced, 1 tsp. Worcestershire sauce
Toss salad with desired amount of dressing. Taste and adjust salt and pepper as needed.
salt and pepper, to taste, optional add ons: tomatoes, avocado, chicken, bacon crumbles
Serve immediately and enjoy!