Description
This Cheese Tortellini Caesar Salad Recipe is easy to make, requires just a few ingredients and is great for all your summer needs! Serve as a side dish at your next picnic or enjoy for lunch with a side of baked bread. This filling vegetarian pasta salad is packed with protein and veggies.
Ingredients
Scale
- 1 extra large bag cheese tortellini (about 510 g) I like to use the fresh kind, but frozen or boxed will also work
- 2 small heads romaine lettuce, thinly sliced (or one large head)
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 pint cherry tomatoes, sliced in half
- 1/2 cup thinly sliced red onion
- 1 cup shaved parmesan shards
- 1 cup croutons, or more if desired
- 1 cup prepared caesar dressing, or more if you want it creamier
- Juice of 1/2 lemon
- 1/4 cup chopped fresh basil, or herb of choice
- Salt and black pepper, to taste
Instructions
- Heat a large pot of water until boiling. Add the tortellini and cook according to package directions. Drain tortellini and rinse with cold water for about 15 seconds. Add tortellini into an extra large bowl and allow to cool for just a few minutes.
- Next, add in the chickpeas, cherry tomatoes, red onion, romaine lettuce, parmesan cheese and croutons. Give everything a quick mix and then add in the caesar dressing, lemon juice, fresh basil leaves, salt and black pepper.
- Give the salad a thorough mix and season with extra salt and pepper, if needed. Tortellini salad is best served right away, but can be refrigerated up to 4-5 days. Taste is best when salad is fresh with crisp lettuce and crunchy croutons, but still good if you have leftovers!
Notes
This recipe can easily be cut in half if you want to make a smaller amount.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Lunch, Vegetarian
- Method: stovetop
- Cuisine: American
