1anchovy fillet, rinsed, dried and chopped, optional
2clovesgarlic, minced
Kosher salt and freshly ground black pepper, to 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. Stir in 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.