Ingredients
Method
Cook and cool the tortellini
- Cook cheese tortellini according to package directions until tender, then drain. Rinse under cold water to cool quickly and stop the cooking so the pasta stays springy.
Build the salad
- Combine tortellini, romaine lettuce, and cherry tomatoes in a large bowl. Stir until the romaine and tomatoes are evenly distributed.
- Add Caesar dressing and lemon juice to the bowl, then toss to coat. Toss until the pasta looks evenly glazed with creamy dressing.
- Season with salt and pepper to taste and toss again. Stop when the seasoning is evenly speckled throughout.
Chill and finish
- Refrigerate the salad for at least 1 hour. Cover it so the romaine stays crisp and the flavors blend while chilling.
- Top with the remaining Parmesan and croutons just before serving. Add croutons at the end so they stay crunchy.
Notes
For best texture, rinse the tortellini under cold water right after draining so it doesn’t clump while cooling. Store leftovers covered in the refrigerator for up to 3 days; keep croutons separate and add fresh when serving to prevent sogginess. Freezing isn’t recommended because the romaine and creamy dressing texture can break down after thawing; for a lighter option, use a reduced-fat Caesar dressing if you want fewer calories.
