I am captivated by the perfect union of hearty cheese tortellini and crisp Romaine lettuce in this Best Creamy Pasta Salad. Every bite melds a vibrant homemade Caesar dressing with a distinct zing of lemon, garlic, and Parmesan. Dive into this refreshing twist on pasta salad that is irresistibly satisfying and utterly unique.

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I recently discovered this amazing Cheese Tortellini Caesar Pasta Salad that totally upped my summer barbecue game. I started off by cooking 1 lb of cheese tortellini until it was perfectly al dente, then adding 3 cups of chopped Romaine lettuce to the mix.

The twist? My homemade Caesar dressing which I whipped up with just a few key ingredients like 1 garlic clove minced, 1 egg yolk, 2 tbsp of fresh lemon juice, and 1 tsp of Dijon mustard.

For that extra creamy finish, i slowly drizzled in 1/2 cup of extra virgin olive oil while stirring, and finished with 1/4 cup of grated Parmesan cheese. I even tossed in a 1/2 tsp of anchovy paste (optional, ofc) and some salt and pepper to taste.

This salad is versatile enough to be served as a cold shell pasta salad, a healthy lunch side for work, or a simple side salad for dinner. Try it next time your party needs that little extra flair!

Why I Like this Recipe

I love this recipe because it’s super easy to make and comes together so fast when I’m in a hurry. I really like the homemade Caesar dressing too; it’s tangy and yummy and I can adjust it by adding more anchovy paste or salt if I want. I also like how it takes the classic Caesar salad and gives it a cool twist by mixing in cheese tortellini which makes it really filling and fun to eat. Lastly, it’s perfect for summer barbecues and gatherings because it feels fresh and satisfying while still being kind of unique and unexpected.

Ingredients

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Cheese Tortellini offers a tasty mix of protein and carbs, making it a hearty base.
Romaine Lettuce is crisp and full of fiber, vitamins, and a light crunch.
Garlic adds a bold, aromatic punch and subtle health benefits to the salad.
Anchovy Paste (optional) gives a salty, savory twist for extra umami flavor.
Parmesan Cheese brings a rich, salty note that elevates the dish beautifully.
Fresh Lemon Juice delivers a zesty, tangy kick that balances the creaminess perfectly.

Ingredient Quantities

1 lb cheese tortellini

3 cups chopped Romaine lettuce

1 garlic clove, minced

1/2 tsp anchovy paste (optional)

1 egg yolk

2 tbsp fresh lemon juice

1 tsp Dijon mustard

1/2 cup extra virgin olive oil

1/4 cup grated Parmesan cheese, plus extra for garnish

Salt and freshly ground black pepper to taste

1 cup croutons (optional)

How to Make this

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1. Bring a large pot of salted water to a boil and add the cheese tortellini. Cook according to package directions until al dente, then drain and let cool a bit.

2. While the tortellini is cooking, mince one garlic clove and, if you like, measure out 1/2 tsp of anchovy paste.

3. In a medium bowl, combine the egg yolk, 2 tbsp fresh lemon juice and 1 tsp Dijon mustard. Whisk them together until they are well mixed.

4. Slowly drizzle in 1/2 cup extra virgin olive oil while whisking hard to make sure the dressing emulsifies nicely.

5. Stir in the minced garlic, anchovy paste (if using) and 1/4 cup grated Parmesan cheese, then season with a pinch of salt and freshly ground black pepper.

6. In a large serving bowl, toss together 3 cups chopped Romaine lettuce with the cooled, cooked tortellini.

7. Pour the homemade Caesar dressing over the tortellini and lettuce mixture and toss gently until everything is evenly coated.

8. Taste the salad and adjust salt and pepper if needed.

9. If you want a little extra crunch, mix in about 1 cup of croutons.

10. Serve immediately garnished with a little extra grated Parmesan cheese and enjoy your summer barbecues!

Equipment Needed

1. Large pot for boiling water and cooking the tortellini
2. Colander to drain the tortellini
3. Cutting board for mincing the garlic
4. Knife for chopping garlic and Romaine lettuce
5. Medium mixing bowl for whipping up the dressing
6. Whisk to emulsify the dressing
7. Measuring spoons and a measuring cup for the liquids and oils
8. Large serving bowl to toss the salad ingredients together
9. Grater for the Parmesan cheese
10. Spatula or serving spoon for tossing the salad ingredients together

FAQ

Q: Can I prep this recipe ahead of time?

A: Sure, you can cook the tortellini ahead and mix them with the dressing just before serving to keep the pasta from getting mushy.

Q: Is the anchovy paste necessary?

A: nah, its optional. It gives a nice umami boost, but if you're not into seafood flavors, you can skip it and still have a tasty salad.

Q: Can I use a store-bought Caesar dressing instead?

A: Yup, you can. But making it yourself with egg yolk, lemon juice and olive oil makes it fresher and more flavorful.

Q: What can I do to make this dish a bit healthier?

A: You might wanna add more veggies like cherry tomatoes or even swap some of the cheese tortellini for whole grain pasta, though the original is super indulgent.

Q: How do I ensure the dressing emulsifies well?

A: Make sure to whisk the egg yolk, lemon juice, mustard and garlic together before slowly adding the olive oil, so the mixture thickens and doesn't separate.

Cheese Tortellini Caesar Pasta Salad Recipe Substitutions and Variations

If you cant find cheese tortellini, try using spinach tortellini or even regular pasta like farfalle for a similar texture.
If you’re not into the flavor of anchovy paste, use a few finely minced anchovies or a dash of Worcestershire sauce instead.
Instead of using an egg yolk, you can swap in a tablespoon of mayo to get that creamy feel, which works out good.
If you dont have extra virgin olive oil, a mild oil like grapeseed oil can be used as a substitute without changing the taste too much.
For romaine lettuce, you can also use baby spinach or mixed greens if thats what you have on hand.

Pro Tips

1. Make sure you let your tortellini cool a bit before adding the dressing so your greens dont wilt and the texture stays just right.
2. Whisk the egg yolk, lemon juice and mustard slowly by drizzling in the oil gradually. This will help it to emulsify better and prevent it from separating later.
3. If you want a richer flavor, try toasting your croutons lightly in a pan with a bit of olive oil and garlic before mixing them in. This little trick adds an extra crunch and depth that really makes a difference.
4. For a milder garlic kick, you can roast the garlic clove before mincing it; this softens the sharp flavor if you find raw garlic too overpowering.