Bring a 5- to 6-quart pot of water to a rolling boil. Add 1 tablespoon salt.

Add the rotini and cook according to the package directions until just al dente, usually 9 to 11 minutes. The pasta should be tender but retain a slight firmness because it will soften a little as it absorbs the dressing.

Drain the pasta in a colander and rinse it under cool running water for 20 to 30 seconds, tossing gently. Drain thoroughly so excess water does not dilute the dressing.

In a small bowl, whisk together the mayonnaise, lemon juice, olive oil, Dijon mustard, anchovy paste, garlic, Worcestershire sauce, black pepper, and salt.

Whisk in 2 tablespoons (30 ml) cold water: The dressing should be smooth and pourable but thick enough to coat a spoon. Add up to 2 additional tablespoons (30 ml) water if needed.

Place the drained pasta in a large mixing bowl. Add approximately one-third of the dressing and 1/2 cup (50 g) of the Parmesan. Toss until the pasta is lightly and evenly coated.

Cover the bowl and refrigerate the dressed pasta for 30 minutes. This cooling time allows the pasta to absorb some flavor without warming or wilting the romaine.

While the pasta chills, chop the washed and dried romaine into bite-size pieces. Make sure the leaves are thoroughly dry so the dressing adheres properly.

Add the romaine, parsley, remaining 1/2 cup (50 g) Parmesan, and most of the remaining dressing to the chilled pasta. Toss gently until the lettuce and pasta are evenly coated.

Taste the salad and add more dressing as needed. The pasta should be creamy but not swimming in dressing, and the romaine should remain crisp.

Fold in 1 cup (40 g) of the croutons immediately before serving. Reserve the remaining 1/2 cup (20 g) for sprinkling over the top.

Transfer the salad to a serving bowl: Top with the reserved croutons, lemon wedges, and additional black pepper as desired. Serve promptly.