Caesar Tortellini Pasta Salad
Equipment
- 1 Large pot
- 1 colander
- 1 large mixing bowl
- 1 Small skillet
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon
- 1 salad tongs or large spoon
- 1 Measuring cups set
- 1 Measuring spoons set
Ingredients
- 20 ounce cheese tortellini frozen or refrigerated
- 1 cup Caesar dressing creamy
- 1 tablespoon lemon juice fresh
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon black pepper freshly ground
- 2 cup romaine lettuce chopped
- 1 cup cherry tomatoes halved
- 1/2 cup cucumber diced
- 1/3 cup red onion thinly sliced
- 1/2 cup Parmesan cheese shaved or shredded
- 1 cup croutons plain or garlic
- 2 tablespoon olive oil
- 1/4 teaspoon salt or to taste
Instructions
- Bring a large pot of salted water to a boil over high heat.
- Add the cheese tortellini and cook according to package directions until al dente, usually 3–5 minutes.
- Drain the tortellini in a colander, rinse briefly under cool water to stop the cooking, and let it drain completely.
- Spread the drained tortellini on a tray or in the colander and allow it to cool for about 10 minutes.
- While the pasta cools, whisk together the Caesar dressing, lemon juice, Dijon mustard, Worcestershire sauce, black pepper, and salt in a large mixing bowl.
- In a small skillet, heat the olive oil over medium heat until just warm, then remove from heat and let cool 1–2 minutes.
- Stir the cooled olive oil into the dressing mixture until smooth and well combined.
- Add the cooled tortellini to the bowl with the dressing and gently toss to coat each piece evenly.
- Add the chopped romaine, cherry tomatoes, cucumber, and red onion to the bowl and toss gently to combine.
- Fold in the Parmesan cheese and croutons just before serving so they stay crunchy.
- Taste the salad and adjust seasoning with additional salt and black pepper if needed.
- Refrigerate the salad for about 15 minutes to allow flavors to meld before serving.
Notes
For best texture, cool the tortellini completely so it doesn’t wilt the lettuce or thin the dressing, and add croutons and extra Parmesan right before serving to keep them crisp and flavorful. You can prepare the dressing and cooked tortellini a day ahead, storing them separately in the fridge, then assemble with fresh vegetables just before eating. If the salad thickens while chilling, loosen it with a tablespoon or two of milk, water, or extra dressing and toss again. Grilled chicken, bacon, or chickpeas are easy add-ins to make this a more substantial meal, and using a high-quality, thick Caesar dressing (or homemade) makes the biggest difference in overall flavor.
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