Cook the pasta. Bring a large pot of salted water to a boil. Cook pasta until just al dente according to package directions. Drain and rinse briefly under cool water to stop cooking. Toss with a drizzle of olive oil so it doesn’t stick.

Prep the produce. Chop romaine into bite-size pieces, halve the tomatoes, and dice the cucumber. Pat everything dry with a clean towel. Dry greens are key to a creamy, clinging dressing.

Make the dressing. In a bowl, whisk mayonnaise, Greek yogurt, lemon juice, Dijon, Worcestershire, garlic, and anchovy until smooth. Whisk in Parmesan. Slowly stream in olive oil while whisking to emulsify. Season with salt and generous black pepper. Taste and adjust lemon and salt as needed.

Toss the pasta with dressing first. In a large mixing bowl, combine the cooled pasta with about two-thirds of the dressing. This builds a flavorful base and prevents soggy greens later.

Add the veggies and cheese. Fold in romaine, tomatoes, cucumber, and the remaining dressing. Sprinkle in extra grated Parmesan for a richer bite. Toss gently to keep the romaine crisp.

Finish with crunch and protein. Add croutons just before serving so they stay crisp. If using protein, fold it in now. Taste again and finish with a squeeze of lemon or a pinch of salt.

Garnish and serve. Top with shaved Parmesan and a few cracks of black pepper. Serve slightly chilled or at room temperature.