Tortellini Caesar Salad
Tortellini Caesar Salad combines cheese tortellini, romaine lettuce, Castelvetrano olives, Parmigiano Reggiano, and homemade croutons in a creamy lemon Caesar dressing. A hearty pasta salad recipe ready in about 30 minutes, perfect as a main dish or a substantial side.
Servings 6 servings
Ingredients
For the dressing:
- 3/4 cup mayonnaise
- Zest from one large lemon
- 2 tablespoon freshly squeezed lemon juice
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1 garlic clove , peeled and minced (or 1 teaspoon garlic paste)
- 1 teaspoon anchovy paste
- 1/4 cup finely grated Parmigiano Regianno cheese
- 1/8 teaspoon freshly ground black pepper
For the croutons
- 1 baguette (day-old is perfect)
- 1/4 cup extra virgin olive oil
- 2 teaspoons Italian seasoning blend
- 1 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon flaky salt , such as Maldon's
For the salad:
- 9 ounces refrigerated tortellini pasta*
- 12 ounces romaine lettuce , cleaned, dried, and chopped
- 1/2 cup pitted Castelvetrano olives , sliced or chopped (measure before slicing)**
- 1/4 cup finely grated Parmigiano Regianno cheese
- 1/3 cup shaved Parmigiano Regianno cheese , optional for topping
Instructions
Make the dressing:
- Add all of the dressing ingredients to a mixing bowl and whisk well. If too thick, add small amounts of water or lemon juice between whisking until it's your desired consistency. Use immediately or refrigerate in an airtight container for up to 5 days.
Make the croutons:
- Preheat the oven to 375ºF.
- Slice the loaf into 3/4" thick slices and then or slice or tear the slices into 3/4” rough pieces and add to a large mixing bowl. Drizzle with the oil and sprinkle all of the seasonings over the top. Toss to mix. Spread out the croutons on a large rimmed baking sheet and bake for 10 to 15 minutes, tossing once, or until the croutons are golden and toasty. Oven temperatures and intensity can vary, so keep an eye on the croutons starting at the 10 minute mark. Let cool before using.
Cook the tortellini:
- Cook the tortellini according to package directions to al dente. Drain and rinse with cold water to stop the cooking and cool the pasta before adding to the salad.
Assemble the salad:
- Add the lettuce to a large 1 1/2 to 2 quart serving bowl and fold in the cooled tortellini, olives, and grated parm. Drizzle about a 1/4 cup of the salad dressing over the leaves and toss to distribute.
- For extra texture, crush a small handful of the toasty croutons into coarse breadcrumbs and stir them into the salad.
- Finish the salad with croutons, shaved parm (if using) and as much dressing as you’d like. Serve immediately.
Notes
If your air fryer has a roomy basket, you can air fry the croutons instead. Preheat the unit, and then air fry at 350ºF for 7 to 8 minutes, shaking the basket every couple of minutes or so to expose all sides of the cubes.
* As of the writing of this recipe, popular brands of refrigerated tortellini — that is, partially cooked pasta that's packaged and located in the refrigerated section (often with other pastas and canned biscuits) — are sold in 9- or 10-ounce packages (as well as family size). It's okay if the measurements vary by an ounce or two in either direction.
** Castelvetrano olives are usually packaged whole, pitted or unpitted. This will likely change in the near future as they become more and more popular and manufacturers start selling them pitted and sliced, like green or black olives. Sliced or chopped olives leave less empty space in a measuring cup, so a 1/2 cup of whole olives will end up somewhere around a 1/3 cup chopped.