Bring a large pot of salted water to a boil. This helps to flavor the pasta as it cooks.

Add the fusilli pasta and cook according to package instructions until al dente, usually about 8-10 minutes.

Once cooked, reserve 1/2 cup of pasta water, then drain the pasta in a colander and rinse under cold water to stop the cooking process.

In a mixing bowl, combine the mayonnaise, lemon juice, minced garlic, Dijon mustard, grated Parmesan cheese, Worcestershire sauce, salt, and black pepper.

Whisk together until smooth and creamy. If the dressing is too thick, add a little reserved pasta water to reach desired consistency.

In a large serving bowl, combine the cooked pasta, chopped romaine lettuce, and halved cherry tomatoes.

Drizzle the Caesar dressing over the salad and toss gently with tongs to combine, ensuring everything is evenly coated.

Top with croutons and additional grated Parmesan cheese before serving.