Begin by filling a large pot with water and adding a generous pinch of salt. Bring to a boil, then add short pasta and cook until al dente, about 8-10 minutes. Drain and reserve some cooking water.

Transfer the warm pasta back to the pot, drizzle with olive oil, and toss gently. Let it cool to room temperature for about 15 minutes.

In a small saucepan, add water and gently lower in boiled eggs. Bring to a boil, then simmer for 10 minutes. Cool in ice water and set aside.

In a blender, combine Greek yogurt, Dijon mustard, minced garlic, capers, lemon juice, and remaining olive oil. Blend until smooth, adding reserved pasta water if needed.

In a large bowl, combine cooled pasta with half of the dressing. Toss gently and then fold in romaine, Parmesan, and chopped eggs. Pour in the remaining dressing and combine well.

Top with croutons and mix gently. Serve immediately or refrigerate, adding croutons just before serving.