Bring a large pot of salted water to a rolling boil. Add the bowtie pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Once cooked, drain the pasta in a colander, then rinse with cold water to cool it down quickly and stop the cooking process.

In a large mixing bowl, combine the chopped hearts of romaine with the cooled bowtie pasta. The freshness of the romaine perfectly complements the texture of the pasta, creating a hearty base.

Pour your desired amount of Caesar dressing over the pasta and romaine mixture. Sprinkle in the shaved Parmesan cheese and gently toss until well-coated.

Add croutons to the salad mixture, folding them in carefully to maintain their crunch.

Taste and season with salt and freshly cracked black pepper. If desired, drizzle extra Caesar dressing.

Serve immediately for the best freshness.