Begin by boiling a large pot of water over high heat, adding a pinch of salt. Cook rotini pasta according to package instructions, usually about 8-10 minutes, until al dente. Drain and rinse under cold water.

In a large mixing bowl, combine the cooled pasta with diced chicken breast and chopped romaine lettuce. If adding cherry tomatoes, halve them and toss in as well.

Pour a generous amount of Caesar dressing over the salad mixture and gently fold until everything is well coated.

Sprinkle freshly grated Parmesan cheese over the salad and gently mix while checking seasoning; add salt and pepper to taste.

Top with croutons and optional fresh herbs before serving. Enjoy immediately, or refrigerate for up to 2 hours if you prefer serving it chilled.