This cheese tortellini Caesar salad is irresistible: crisp romaine, a tangy Greek yogurt Caesar dressing, shaved Parmesan and crunchy croutons tossed with tender cheese tortellini. It makes a perfect side or a hearty base for your favorite protein.
I love sharing simple, delicious recipes that come together quickly.
This tortellini Caesar is a household favorite. Fresh, crisp romaine gets coated in a Greek yogurt Caesar dressing, then tossed with plenty of Parmesan, toasty croutons and cooked cheese tortellini.
You can serve it fully chilled or with the tortellini still slightly warm — both are delicious.
It pairs with almost anything.
We already love a classic Caesar pasta salad, and this version swaps in tortellini for extra comfort and heft. The concept is embarrassingly easy: Caesar salad + pasta (in this case tortellini) + lots of Parmesan and crunchy breadcrumbs or croutons. It’s always a crowd-pleaser because the flavors are familiar and well-loved.
I often serve it as a side, but it easily becomes a main when I add grilled chicken, salmon, steak or roasted chickpeas.
Yes—this is the same idea, but with tortellini. It’s so good.
I’ve been on a bit of a tortellini kick lately because it’s simply delicious: great in soups, chilled pasta salads and baked dishes. Using cheese tortellini instead of a short pasta like penne or fusilli gives the salad a more substantial, playful bite, so it definitely deserves its own spotlight.
How I make it
I start with fresh, crisp romaine and chop it into bite-sized pieces. The fresher the lettuce, the better the texture.
Next is my Greek yogurt Caesar dressing, which keeps well in the fridge for several days. It’s tangy and creamy without being heavy.
For crunch, I like toasted sourdough breadcrumbs or homemade croutons. If you prefer store-bought croutons, those work too.
Shaved Parmesan is essential — the paper-thin slices slide through the lettuce and add sharp, salty bites throughout the salad. More cheese is always welcome.
You don’t have to use cheese tortellini specifically — spinach, mushroom or chicken-filled tortellini are all excellent alternatives. The recipe is versatile and forgiving, so use what you love or have on hand.
That texture is everything: crunchy breadcrumbs, tender pasta and crisp romaine. Delicious.
Tortellini Caesar Salad
Cheese Tortellini Caesar Salad
4
45 mins
45 mins
Ingredients
- 2 to 3 slices sourdough bread, torn into pieces
- 1 tablespoon unsalted butter
- 10 to 12 cups chopped romaine lettuce
- Kosher salt and pepper
- 1/3 cup finely grated Parmesan cheese
- 1/3 cup shaved Parmesan cheese
- 12 ounces cheese tortellini, cooked
Greek Yogurt Caesar Dressing
- 4 garlic cloves, minced
- 3 tablespoons Greek yogurt
- 2 tablespoons grated Parmesan
- 1 tablespoon Dijon mustard
- 2 teaspoons red wine vinegar
- 1 teaspoon anchovy paste
- Juice of 1/2 lemon
- Kosher salt and pepper
- 1/3 cup olive oil
Instructions
- Heat the butter in a skillet over medium heat. Add the sourdough pieces with a pinch of salt and toss until golden, toasty and crisp. Remove from heat.
- Place the romaine in a large bowl and season with salt and pepper. Drizzle a few tablespoons of the Caesar dressing over the lettuce and add the finely grated Parmesan. Toss to coat.
- Add the cooked tortellini and gently toss so the pasta stays intact. Add more dressing if desired and toss until everything is combined and well coated.
- Top with shaved Parmesan and sourdough croutons. Serve with extra dressing and more Parmesan. Use as a base for chicken, steak, salmon, chickpeas, or your preferred protein.
To make the Greek Yogurt Caesar Dressing
- Combine garlic, Greek yogurt, Parmesan, Dijon, red wine vinegar, anchovy paste, lemon juice, salt and pepper in a blender or food processor and blend until smooth. With the blender running, stream in the olive oil until the dressing is creamy. Store leftover dressing in an airtight container in the refrigerator for 3–4 days and stir before using.
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This bowl is everything — a satisfying mix of crunchy, creamy and cheesy in every bite.