Cook the fusilli pasta according to package instructions until al dente. Drain and set aside.

In a mixing bowl, whisk together mayonnaise, lemon juice, minced garlic, Dijon mustard, olive oil, salt, and black pepper until smooth.

In a large serving bowl, combine the cooked pasta, chopped romaine lettuce, cherry tomatoes, and croutons.

Pour the dressing over the salad and toss gently to combine.

Sprinkle shredded Parmesan cheese on top before serving.