In a small bowl whisk the Greek yogurt Caesar dressing with the lemon zest until smooth. Set aside about 2 tablespoons of the mixture for finishing the salad.

Bring a large pot of salted water to a rolling boil and add the dried pasta. Cook according to package directions until very slightly under al dente.

Drain the pasta in a colander and rinse under cold running water until cool. Spread the pasta out on a baking sheet to let excess water evaporate.

While the pasta cools, halve the cherry tomatoes, chop the romaine, and cut or pull the cooked chicken into bite-sized pieces.

In a large mixing bowl combine the cooled pasta, chicken, tomatoes, romaine, and most of the Parmesan. Add about two-thirds of the reserved dressing and gently fold everything together until evenly coated.

Taste and adjust by adding more dressing if you want a creamier result, and season with salt and black pepper to your preference.

Cover the salad and refrigerate for at least 30 to 45 minutes to let the flavors meld and the pasta chill.

Just before serving, give the salad a final toss, drizzle the reserved dressing over the top, sprinkle with the remaining Parmesan, and finish with a fresh crack of black pepper.

Serve chilled or let it come to room temperature for 10 minutes before serving. Leftovers keep well in an airtight container for up to 3 days.