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Cheese Tortellini Caesar Pasta Salad

Cheese tortellini Caesar pasta salad with romaine and Parmesan in a creamy Caesar dressing. Chilled for 1 hour so the tortellini stays tender and the flavors meld.
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Prep Time 15 minutes
Cook Time 10 minutes
chilling 1 hour
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

cheese tortellini
  • 1 lb cheese tortellini
romaine lettuce
  • 3 cup romaine lettuce, chopped
caesar dressing
  • 1 cup Caesar dressing
Parmesan cheese
  • 0.5 cup Parmesan cheese, grated
cherry tomatoes
  • 1 cup cherry tomatoes, halved
croutons
  • 1 cup croutons
lemon juice
  • 2 tbsp lemon juice
salt and pepper
  • 1 salt
  • 1 pepper

Equipment

  • 1 large pot
  • 1 large bowl

Method
 

Cook the tortellini
  1. Bring a large pot of water to a boil, then cook the cheese tortellini according to package directions until tender. Visual cue: the tortellini should float and look plump.
  2. Drain the tortellini and rinse with cold water to cool it down quickly. Visual cue: steam should stop immediately and pieces should separate.
Toss the salad
  1. In a large bowl, combine the tortellini, chopped romaine, halved cherry tomatoes, and half the grated Parmesan. Visual cue: the greens and tomatoes should be evenly distributed among the pasta.
  2. Add Caesar dressing and lemon juice, then toss to coat thoroughly. Visual cue: everything should look glossy with a creamy coating.
  3. Season with salt and pepper, then toss again so the seasoning is consistent. Visual cue: flecks of seasoning should be visible across the top.
Chill and serve
  1. Refrigerate the salad for at least 1 hour to let the flavors meld. Visual cue: the dressing will thicken slightly and cling to the tortellini.
  2. Just before serving, top with the remaining Parmesan and the croutons. Visual cue: croutons stay crisp and sit on top rather than sinking in.

Notes

For the best texture, rinse the cooked tortellini with cold water so it doesn’t keep cooking and get gummy. Chill in the refrigerator for up to 2 days for best flavor; keep croutons separate and add them right before serving so they stay crunchy. Freezing is not recommended. For a lighter option, use a reduced-fat Caesar dressing while keeping the Parmesan and lemon juice for the classic flavor.