1packagebreadyour favorite diced into 1-inch cubes
For the dressing
1/2cupmayonnaise
1/3cupParmesan cheesegrated
1/4cupfreshly squeezed lemon juice
2tbspolive oil
1tspWorcestershire sauce
1anchovy filletrinsed, dried and chopped, optional
2garlic clovesminced
kosher saltto taste
freshly ground black pepperto taste
Instructions
Preheat oven to 400 degrees F.
In a small bowl, whisk together olive oil, butter, parsley, oregano, basil and garlic powder.
Spread bread cubes in a single layer on a baking sheet. Add olive oil mixture and gently toss to combine. Place into oven and bake until crisp and golden, about 4-5 minutes; set aside.
To make the dressing, whisk together mayonnaise, Parmesan, lemon juice, olive oil, Worcestershire, anchovy, garlic, salt and pepper, to taste; set aside.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well and let cool.
To assemble the salad, place romaine lettuce in a large bowl; top with pasta, Parmesan, salt and pepper, to taste. Pour the dressing on top of the salad and gently toss to combine.