Bring a large pot of salted water to a boil and add the pasta, cooking according to package directions until al dente (usually 8-10 minutes). While the pasta cooks, mince the garlic cloves finely and set aside with the capers, dijon mustard, lemon juice, and Greek yogurt. Once the pasta is cooked, reserve about 1/4 cup of pasta water before draining. Toss the hot pasta with 3 tablespoons olive oil and 2 tablespoons of the reserved pasta water to prevent sticking, then spread it on a plate or shallow bowl to cool quickly—this step is crucial for keeping the pasta from becoming mushy when we later add the dressing.

While the pasta cools, place eggs in a small pot of cold water and bring to a boil. Once boiling, remove from heat, cover, and let sit for 10 minutes. Transfer the eggs to an ice bath to stop the cooking process and cool completely. Once cooled, peel and slice each egg into quarters, setting aside for later.

In a blender or food processor, combine the minced garlic, capers, dijon mustard, lemon juice, finely grated parmesan, Greek yogurt, 1 tablespoon olive oil, 1 tablespoon water, salt, and pepper. Blend until completely smooth and creamy—I like my dressing velvety, so I blend longer than you might expect. Taste and adjust seasoning as needed; the dressing should have a bright, tangy flavor balanced with the richness of the yogurt.

Wash and dry the romaine lettuce thoroughly—excess moisture will dilute the dressing and make the salad watery. Chop the lettuce into 1-inch ribbons and set aside. I prefer to do this while the other components finish cooling so everything comes together at the right temperature.

Place the cooled pasta in a large mixing bowl and pour about half of the Caesar dressing from Step 3 over it, tossing gently to coat evenly. Add the chopped romaine, hard-boiled eggs from Step 2, and 1/3 cup parmesan cheese. Pour the remaining dressing over the top and toss everything together until well combined. The salad should be creamy but not overly wet—if you prefer a lighter coat, hold back a bit of dressing.

Just before serving, top the salad with croutons and a final sprinkle of black pepper. Add the croutons at the last moment—this keeps them crispy rather than soggy. Serve immediately while the croutons are still crunchy and the salad is at its best texture.