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Cheese Tortellini Caesar Pasta Salad

Cheese tortellini Caesar pasta salad with creamy dressing, chopped romaine, and juicy cherry tomatoes. Chilled until the flavors meld, then topped with Parmesan and croutons for the best crunch.
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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: 520
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 and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Cook and cool the tortellini
  1. Bring a large pot of water to a boil, then cook the cheese tortellini according to package directions. Cook time: 10 minutes; visual cue: tortellini float and are tender.
  2. Drain the tortellini and rinse with cold water until cool to the touch. Visual cue: pieces separate and stop steaming.
Build the salad
  1. Add the tortellini, chopped romaine lettuce, halved cherry tomatoes, and half of the grated Parmesan to a large bowl. Visual cue: mixture looks evenly distributed.
  2. Pour in the Caesar dressing and lemon juice, then toss until everything is coated. Visual cue: pasta and greens take on a creamy pale-yellow sheen.
  3. Season with salt and pepper to taste, then toss again briefly to combine. Visual cue: visible speckling of black pepper.
Chill and finish
  1. Cover and refrigerate for at least 1 hour. Time: 60 minutes; visual cue: salad firms slightly and looks well chilled.
  2. Top with the remaining Parmesan and croutons just before serving. Visual cue: croutons stay crisp and sit on top rather than sinking.

Notes

For best texture, rinse the tortellini thoroughly and chill before adding croutons so they don’t soften. Store covered in the refrigerator for up to 3 days; freeze is not recommended for creamy pasta salads. For a lighter version, swap in a reduced-fat Caesar dressing and keep the same Parmesan amount.