Caesar Salad with Cheese Tortellini
This Caesar Salad is upgraded with extra veggies and cheese tortellini! Makes a great lunch or tasty party side dish and it’s ready in just 25 minutes.
One of my favorite things about summer barbecues is trying all the food that people bring along.
I recently tried a Caesar Salad just like this one: Loaded up with extra veggies and a delightful addition of cheese tortellini! Perfection! I couldn’t WAIT to make it at home and eat it all myself.
I have always heard that you are supposed to tear greens, not cut them with a knife (at least not a metal one), to avoid bruising and potential browning. I find chopping with my chef’s knife goes faster, and if the blade is sharp, I’m not worried about bruising.
If I know I’ll be eating the salad within the next few hours, I don’t worry about discoloration, either. There is certainly a rustic appeal to hand-torn romaine leaves, though, so do whatever makes you happy.
Next add halved grape tomatoes and thinly-sliced cucumbers to the salad. If using a thin-skinned cucumber such as hothouse or Japanese cucumbers, you probably won’t have to peel them. Cherry tomatoes will work fine in place of the grape tomatoes, and if they seem like extra large, happy tomatoes, consider quartering them.
Cheese tortellini is a great freezer item to keep on hand. I love it as an appetizer or a quick main meal, and it is the perfect addition to this Caesar salad.
Keep it frozen right up until you add to your boiling, salted water, and then keep and eye on it since it will be cooked in 4 to 7 minutes. The tortellini will all rise to the top of the pot and a noodle pierced by an instant-read thermometer should read 165°F. Drain and rinse with cold water to prevent sticking and to stop the cooking process. Then, add to your salad! Aren’t you getting excited?!
No-Nonsense Caesar Dressing
The salad dressing here is super simple and incredibly delicious.
Unlike typical Caesar salad dressings which are intimidating due to their raw eggs and anchovies, this version uses staple ingredients such as mayonnaise (there are you eggs!) and worcestershire sauce (there are your anchovies!).
Add some spicy brown mustard and lemon juice for a tangy zing, season with salt and pepper, and your new favorite dressing is ready to go. If you find the dressing is too spicy or tangy, just add a little more mayonnaise. Omit the worcestershire sauce to make this recipe vegetarian. It’ll still have plenty of zip from the mustard! By the way, to make this a carnivore recipe, add some grilled chicken.
Toss the dressing with the salad ingredients, top with crunchy croutons (homemade and store-bought are both good choices), and get ready to dive in! And then just try to stop eating it…. I dare you.
Save this Caesar Salad with Cheese Tortellini to your “Salads” Pinterest board!
And let’s be friends on Pinterest! I’m always pinning tasty recipes!
Caesar Salad with Cheese Tortellini
Yield: 8 servings
Prep Time:10 min
Cook Time:15 min
Total Time:25 min
- 1 (16 ounce) pkg. frozen cheese tortellini
- 1 large head of romaine, torn into bite-sized pieces
- 1 pint grape tomatoes, halved
- 1 medium cucumber, peeled and thinly sliced
- Homemade Caesar Salad Dressing
- Homemade or purchased croutons
- In a large saucepan or stock pot, bring 4 quarts water and 1 T. salt to a boil. Add tortellini and boil according to package instructions, about 5 minutes. Tortellini should float to the top of the pot and register 165°F when pierced with an instant-read thermometer. Drain and rinse with cold water.
- In a large bowl, combine romaine, tortellini, tomatoes, and cucumber slices. Toss with salad dressing until uniformly coated. Top with croutons and serve.