Bring a large pot of salted water to a boil and cook the rotini until al dente according to the package directions. Drain the pasta, rinse under cold water to stop the cooking process, and allow it to cool completely before assembling the salad.

Season the chicken thighs generously with your favorite BBQ rub and grill over medium-high heat until they reach an internal temperature of 175–185°F. Let the chicken rest for 5–10 minutes before dicing it into bite-sized pieces.

In a large mixing bowl, combine the cooled pasta, diced chicken, cooked bacon, shredded Colby Jack cheese, and enough homemade Caesar dressing to evenly coat everything. Toss well, adding more dressing as needed until the pasta salad is creamy but not overdressed.

Fold in the Parmesan cheese and taste for seasoning, adding additional Caesar dressing if desired. Cover and refrigerate for at least 30 minutes to allow the flavors to come together.

Just before serving, fold in the shredded lettuce and croutons to keep them fresh and crisp. Toss gently until everything is evenly distributed.

Serve chilled and garnish with extra Parmesan cheese, crispy bacon, croutons, and freshly cracked black pepper if desired. For the best make-ahead results, prepare the pasta salad in advance and wait to add the lettuce and croutons until just before serving so they stay crunchy.