Bring a large pot of salted water to a boil and cook tortellini according to package directions until al dente. Drain and toss with a teaspoon of olive oil; set aside to cool slightly.

Whisk together mayonnaise, lemon juice, Dijon mustard, garlic, and mashed anchovies. Stir in grated Parmesan and slowly whisk in olive oil until smooth. Season with salt and pepper.

In a large bowl combine chopped romaine and cherry tomatoes. Add warm tortellini and drizzle half the dressing. Toss gently, add croutons and remaining dressing to taste, then top with shaved Parmesan and black pepper.

Fold in sliced grilled chicken, pan-seared shrimp, or crispy bacon to make the salad a fuller meal. Serve immediately so croutons stay crunchy.