Step 2

Make the dressing: In a blender, combine the mustard, lemon juice, Worcestershire, avocados, garlic and anchovy paste. Pulse until blended and then, with the blender running, stream in the olive oil. Transfer the dressing to a bowl and stir in the Parmesan cheese and pepper.

Step 3

Make the salad: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 8 to 10 minutes, or according to package directions. Drain the pasta. Transfer to a large serving bowl to cool slightly.

Step 4

Cut the romaine hearts into 1-inch pieces, then add them to the bowl with the pasta. Add the dressing and toss to combine.

Step 5

Add the croutons and garnish with Parmesan cheese. Serve immediately or refrigerate, covered, until ready to serve. Note: If you aren't serving the salad immediately, refrain from adding the croutons to avoid them getting soggy. To store the salad, cover it securely with plastic wrap and refrigerate it for up to 48 hours.