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Cheese Tortellini Caesar Pasta Salad

Cheese tortellini Caesar pasta salad with romaine and cherry tomatoes tossed in a creamy Caesar dressing, finished with Parmesan and croutons. Chilling time helps the dressing cling for a creamy, elegant pasta-salad texture.
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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: 640
Ingredients Equipment Method Notes

Ingredients
  

Cheese tortellini
  • 1 lb cheese tortellini Cook according to package directions.
Romaine lettuce
  • 3 cup romaine lettuce, chopped
Caesar dressing
  • 1 cup Caesar dressing
Parmesan cheese
  • 0.5 cup Parmesan cheese, grated Use half for tossing and reserve half for topping.
Cherry tomatoes
  • 1 cup cherry tomatoes, halved
Croutons
  • 1 cup croutons Add just before serving to keep them crisp.
Lemon juice
  • 2 tbsp lemon juice
Salt and pepper
  • 1 Salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Cook and chill base
  1. Bring a pot of water to a boil and cook the cheese tortellini according to package directions. Drain and rinse with cold water to stop cooking and cool the pasta quickly.
  2. In a large bowl, combine the tortellini, romaine lettuce, cherry tomatoes, and half the Parmesan. Toss until the romaine and tomatoes are evenly distributed.
  3. Stir the Caesar dressing and lemon juice together, then add them to the bowl. Toss to coat thoroughly for a creamy, glossy finish.
  4. Season with salt and pepper and toss again to evenly distribute the flavor. Taste and adjust if needed.
  5. Transfer the salad to the refrigerator and refrigerate for at least 1 hour. This chilling step sets the dressing and improves the creamy texture.
Finish and serve
  1. Just before serving, sprinkle the remaining Parmesan over the top. Finish by adding croutons alongside the salad for crunch.

Notes

Pro tip: rinse the tortellini with cold water so it stays firm and doesn’t turn gummy when tossed. Refrigerate leftovers in a sealed container for up to 3 days; for best crunch, keep croutons separate and add fresh at serving. Freezing isn’t recommended because romaine and croutons lose texture. For a lighter option, use a reduced-fat Caesar dressing to cut calories while keeping the creamy coating.