Place shallots in a bowl with lemon juice and zest.
Pour in rice wine vinegar making sure that the vinegar covers the shallots, stir in sugar.
Allow the shallots to marinate for at least 30 minutes.
Homemade Caesar Dressing
Whisk all ingredients except the olive oil in a bowl until well combined.
Drizzle in the olive oil while whisking the dressing to combine and emulsify the ingredients.
Taste and adjust seasoning.
Pasta Salad
Combine cooked pasta, romaine lettuce, chickpeas, and croutons. Toss to combine.
Pour over Caesar dressing and stir to combine.
Using a vegetable peeler shave strips from parmesan cheese over salad (I used about 1/4 cup of cheese, but use as much or as little as you'd like)
Top with pickled shallots. Serve immediately or store in fridge until ready to eat.
Notes
Storage of Leftovers:Store any leftover salad in an airtight container in the refrigerator. This salad will remain fresh for up to 2 days but is best eaten fresh, the day you make it. To make ahead: Toss all ingredients together EXCEPT romaine lettuce. Keep romaine separate and add to the salad fresh when you are ready to eat.NUTRITION FACTS:Nutrition facts are calculated without parmesan cheese