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Cheese Tortellini Caesar Pasta Salad

Cheese tortellini Caesar pasta salad with cheese-filled tortellini, chopped romaine, and tomatoes tossed in creamy Caesar dressing. Chilling time helps the flavors meld, then you finish with Parmesan and crunchy croutons right before serving.
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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: 540
Ingredients 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 and pepper to taste

Method
 

Cook and cool the tortellini
  1. Cook cheese tortellini according to the package directions until tender, then drain. Keep it at a steady simmer rate per the package so the pasta cooks evenly.
  2. Rinse the drained tortellini with cold water to stop the cooking. This helps prevent sticking and keeps the pasta salad texture firm.
Toss the pasta salad
  1. Combine tortellini, chopped romaine, halved cherry tomatoes, and half the grated Parmesan in a large bowl. Spread the romaine out so it coats evenly.
  2. Add Caesar dressing and lemon juice, then toss until everything is coated. Keep tossing until the dressing looks creamy and clings to the tortellini.
  3. Season with salt and pepper to taste. Add a few pinches, toss again, and adjust until the flavors pop.
Chill and finish
  1. Refrigerate for at least 1 hour to let flavors meld. Cover the bowl so the salad doesn’t dry out.
  2. Top with the remaining Parmesan and croutons just before serving. Add the croutons at the end so they stay crisp.

Notes

Pro tip: rinse tortellini with cold water thoroughly so the salad stays springy instead of gummy. Store in the refrigerator up to 3 days; keep croutons separate and add them right before serving for crunch. Freezing is not recommended because the romaine and creamy dressing texture can break down. For a lighter option, use a reduced-fat Caesar dressing (and same amount) to cut calories without changing the method.