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Cheese Tortellini Caesar Pasta Salad

Cheese tortellini Caesar pasta salad with pillowy, cheese-stuffed tortellini tossed in a creamy Parmesan Caesar dressing. Romaine ribbons, cherry tomatoes, and crunchy croutons make it a creamy, satisfying tortellini salad you can chill and serve fast.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Side Dish
Cuisine: Italian-American
Calories: 620
Ingredients Method Notes

Ingredients
  

Pasta salad base
  • 20 oz refrigerated cheese tortellini Cooked and cooled
  • 2 romaine hearts Chopped
  • 1 cup parmesan Shaved
  • 1 cup croutons
  • 1 cup cherry tomatoes Halved
Caesar dressing
  • 0.5 cup mayonnaise
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 2 clove garlic Minced
  • 0.5 cup parmesan Grated
  • 2 anchovy fillets Minced
  • 2 tbsp olive oil
  • 0.25 tsp salt To taste
  • 0.25 tsp black pepper To taste

Method
 

Cook and cool tortellini
  1. Cook the refrigerated cheese tortellini according to package directions, then drain and rinse cold to stop the cooking. Cool until no longer warm, about 10 minutes.
Make the creamy Caesar dressing
  1. Whisk together mayonnaise, lemon juice, Dijon, Worcestershire, minced garlic, grated Parmesan, minced anchovy fillets, olive oil, salt, and black pepper until smooth and creamy, about 2 minutes. If it looks thick, whisk a few extra strokes to fully combine.
Toss and chill
  1. Combine the cooled tortellini with most of the chopped romaine and the halved cherry tomatoes in a large serving bowl. Toss gently until evenly distributed.
  2. Pour the Caesar dressing over the tortellini mixture and toss gently to coat, making sure pasta is slicked with sauce. Spread the mixture in an even layer for consistent coating.
  3. Fold in the shaved Parmesan, then refrigerate for 30 minutes to let flavors meld. Cover before chilling to keep the romaine crisp.
Finish and serve
  1. Add the remaining chopped romaine and the croutons just before serving. Toss briefly so the croutons stay crisp, about 1 minute.

Notes

Pro tip: rinse the tortellini cold until fully cooled—this keeps it from turning sticky when you add the dressing. Refrigerate leftovers in a covered container up to 3 days; keep croutons separate and add fresh when reheating or serving again. Freezing isn’t recommended because the romaine and creamy dressing texture can break down. For a dairy-light swap, use a plant-based Parmesan-style topping and mayonnaise (still use the anchovy if you want classic Caesar flavor).