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Cheese Tortellini Caesar Pasta Salad

Cheese tortellini Caesar pasta salad with creamy Caesar dressing and romaine stays crisp thanks to chilling for at least 1 hour. Cheese-filled tortellini and Parmesan make it creamy and hearty without turning mushy.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Cheese Tortellini Caesar Pasta Salad
  • 1 lb cheese tortellini Cheese-filled tortellini for hearty bite.
  • 3 cup romaine lettuce, chopped Chopped so it folds easily into the salad.
  • 1 cup Caesar dressing Creamy Caesar dressing binds everything together.
  • 0.5 cup Parmesan cheese, grated Grated and divided for mixing and topping.
  • 1 cup cherry tomatoes, halved Halved for juicy pops in every forkful.
  • 1 cup croutons Add at the end so they stay crunchy.
  • 2 tbsp lemon juice Brightens the dressing for a tangy finish.
  • 0.25 Salt and pepper to taste Season after tossing, then adjust to preference.

Equipment

  • 1 sheet pan

Method
 

Cook the tortellini
  1. Bring a large pot of water to a boil and cook the cheese tortellini according to package directions, until tender. Drain and rinse under cold water so the pasta stops cooking and holds its shape.
Toss the salad base
  1. In a large bowl, combine the tortellini, romaine, tomatoes, and half the Parmesan. Toss briefly to distribute the romaine evenly.
  2. Add the Caesar dressing and lemon juice, then toss until every piece looks lightly coated and creamy. Scrape the bottom of the bowl to make sure all tortellini are dressed.
  3. Season with salt and pepper to taste, tossing once more to incorporate. Stop when the flavors read balanced and you can’t see dry, undressed pasta.
Chill
  1. Cover and refrigerate for at least 1 hour to let flavors meld and the romaine firm up. Chill until cold to the touch, then keep it covered so it doesn’t dry out.
Finish and serve
  1. Right before serving, top the salad with the remaining Parmesan and the croutons. Add the croutons last for a visible crunch against the creamy tortellini.

Notes

Pro tip: Rinse the tortellini under cold water immediately after draining so it won’t clump or turn gummy in the Caesar dressing. Refrigerate covered for 2-3 days; for best texture, keep croutons separate and add them just before serving. Freezing isn’t recommended because the romaine and creamy dressing change texture. For a lighter option, use a reduced-fat Caesar dressing (calories drop while still keeping the creamy coating).