Tortellini Caesar Salad
This tortellini Caesar salad is rich and creamy with the homemade salad dressing. Ready in just 15 minutes.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4-8 servings 1x
Ingredients
Scale
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
Instructions
- 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. Add the remaining Parmesan cheese.
- Pulse the salad dressing 3-4 times until the cheese is distributed.
- 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.
Find it online: https://acupofcream.com/recipes/tortellini-caesar-salad/
