Tortellini Caesar Salad

This tortellini Caesar salad is rich and creamy with the homemade Caesar dressing and cheesy tortellini. It’s ready in 15 minutes, and this pasta salad can be a hearty meal or a fresh summer side.

Why you’ll love this tortellini pasta salad:

Caesar salad is my favorite type of salad. It’s packed with all the seasonal goodness summer brings, like fresh cherry tomatoes and crunchy lettuce.

If you want to make a Caesar salad into a main dish and don’t want to just add chicken, try this delicious version using cheesy tortellini that’s perfect for summer. It makes a full meal in one salad without turning the oven on! It’s a winner!

This is a classic Caesar salad with a twist. So you should make it as:

• No oven and minimal effort – Summer is a busy time, so no oven to add heat into the kitchen, and you only need 15 minutes.
• Multi-purpose – You can have it as the perfect side dish this summer or make it a full main. It’s so filling with the addition of the cheesy pasta, and a real crowd pleaser.
• Refreshing – The homemade dressing and salad ingredients make a refreshing pasta salad perfect for curbing the heat.

This recipe is so nice and crunchy with these homemade croutons, and if you prefer a less creamy and more vinaigrette-style dressing, use this Easy Caesar Salad Dressing.

Recipe Ingredients

You’ll need the following ingredients to make this amazing cheese tortellini Caesar salad recipe:

The complete ingredient list is in the recipe card below

• Pasta – I’ve used tender cheese tortellini, but you can use mini ravioli, Farfalle (bowtie pasta), or elbow macaroni.
• White wine vinegar – You can also use apple cider vinegar or red wine vinegar.
• Crispy romaine lettuce – If you want to change it up, use kale or mixed greens.

How to make tortellini Caesar salad. STEP BY STEP

1. Add all the dressing ingredients to the blender except for ¼ cup of the parmesan cheese. Blend on high for 30 seconds until creamy and combined.
2. Add the remaining Parmesan cheese.

1. Pulse the salad dressing 3-4 times until the cheese is incorporated. 
2. To assemble, in a large bowl, toss the lettuce, cooled cooked tortellini, parmesan cheese, tomatoes, and crunchy croutons. Drizzle the dressing over the top. Toss again to combine. Crank a few turns of freshly ground black pepper and sprinkle a bit of kosher salt over the top before serving.

Make ahead instructions

You can make the dressing ahead of time. Don’t assemble the salad until more than 30 minutes before serving. The dressing can be made up to 3 days before assembling. If the olive oil separates and hardens in the fridge, let it come to room temperature and whisk to combine.

You can cook the tortellini beforehand and refrigerate until ready to use. 

Storage

• Store – If you plan on storing this salad, I suggest you don’t place the dressing on the entire dish. It will then keep for 1-2 days in the fridge. The croutons and lettuce will go a bit soggy. The salad dressing can be stored for up to 3 days. Take it out and let it come to room temperature, and whisk it to combine the ingredients again.

Additions & Substitutions

Add chicken, shrimp, hard-boiled eggs, or chickpeas to add protein to this dish.

If you like a few extra toppings, add some bite-sized pieces of bacon, extra parmesan cheese, toasted pine nuts or sunflower seeds, or fresh herbs.

Frequently Asked Questions – Tortellini Caesar Salad

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Tortellini Caesar Salad

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This tortellini Caesar salad is rich and creamy with the homemade salad dressing. Ready in just 15 minutes.

• Author: Brianna
• Prep Time: 15 minutes
• Total Time: 15 minutes
• Yield: 4–8 servings 1x

Ingredients

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Dressing- 

• ¼ cup olive oil
• ¼ cup sour cream or plain Greek yogurt
• 3 tablespoons white wine vinegar
• 1 tablespoon lemon juice, fresh
• 1 small clove garlic
• 1 teaspoon salt
• ¼ teaspoon pepper
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• ½ cup freshly grated parmesan cheese, divided

For serving-

• 5 cups chopped romaine lettuce
• 8–9 oz cheese tortellini, cooked to package directions, and run under cold water
• 1/2 cup shaved parmesan cheese (or shredded)
• ½ cup cherry tomatoes, halved
• 2 cups croutons
• ¼ teaspoon fresh ground pepper, if desired
• Kosher salt, if desired

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Instructions

1. Add all the dressing ingredients to the blender except for ¼ cup of the parmesan cheese.
2. Blend on high for 30 seconds until creamy and combined. Add the remaining Parmesan cheese.
3. Pulse the salad dressing 3-4 times until the cheese is distributed.
4. To assemble, in a large mixing bowl, toss the lettuce, cooled tortellini, parmesan cheese, tomatoes, and croutons. Drizzle the dressing over the top. Toss again to combine. Crank a few turns of freshly ground pepper and sprinkle a bit of kosher salt over the top before serving.

Notes

• Use all the salad dressing for a heavily dressed salad or less if you prefer lighter dressing.
• Once finished cooking the pasta, run it under cold water to stop it from cooking and going mushy.
• Dry the lettuce well with kitchen towel or a salad spinner. Excess water will dilute the nice creamy salad dressing.
• I suggest making the dressing ahead of time as it just tastes even better.
• This does not make good leftovers, as the dressing will make things soggy as it sits for a long time. If you don’t think you’ll be able to eat it all, I suggest only dressing individual bowls.