Fusilli Caesar Salad

I made this side salad on Super Bowl Sunday and served it with Slow Cooker Turkey Meatball Subs (recipe to follow).  Best part of this recipe is the croutons made with King's Hawaiian Sweet Dinner Rolls.  Hands down the best croutons I have ever had.  

8 ounces fusilli pasta
6 cups chopped romaine lettuce
1/4 cup grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste

Croutons:
2 tablespoons olive oil
2 tablespoons unsalted butter, melted
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1 (12 count) package King's Hawaiian Sweet Dinner Rolls, diced into 1" cubes

Dressing:
1/2 cup mayonnaise
1/3 cup grated Parmesan cheese
1/4 cup freshly squeezed lemon juice
2 tablespoons olive oil
1 teaspoon Worcestershire sauce
2 clove garlic, minced
Kosher salt and freshly ground black pepper, to taste

Preheat oven to 400 degrees.  

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.  For extra crispy croutons, leave in slightly longer.

Meanwhile, cook pasta according to directions; drain well and let cool.

To make the dressing, whisk together mayonnaise, Parmesan, lemon juice, olive oil, Worcestershire, garlic, salt and pepper to taste; set aside.

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. 

Serve immediately, garnished with croutons.