Cook pasta in salted water according to package directions just until al dente. (You can chop your salad ingredients while the pasta is cooking.) Drain, rinse with cold water and transfer to a very large servig bowl. Toss with a drizzle of olive oil to prevent the pasta from sticking together.
Add the chicken, tomatoes, bell pepper and half of the dressing, stir to evenly coat. Refrigerate pasta salad and remaining dressing separately until ready to use (best served the same day).
When ready to serve, add the chopped Romaine and croutons and toss with the remaining dressing. You may need to thin the dressing a little with a couple tablespoons of milk before using. Garnish the salad with freshly shredded Parmesan cheese. Season with plenty of freshly cracked pepper to taste. Dig in!