Description
This Cheese Tortellini Caesar Salad features tender cheese tortellini tossed with crisp romaine lettuce, a creamy Greek yogurt Caesar dressing, shaved and grated Parmesan cheeses, and crunchy homemade sourdough croutons. It’s a delightful and satisfying salad, perfect as a side dish or topped with your favorite protein for a complete meal.
Ingredients
Sourdough Croutons
- 2 to 3 slices sourdough bread, torn into pieces
- 1 tablespoon unsalted butter
- Pinch of kosher salt
Salad
- 10 to 12 cups chopped romaine lettuce
- Kosher salt and pepper, to taste
- ⅓ cup finely grated parmesan cheese
- ⅓ cup shaved parmesan cheese
- 12 ounces cheese tortellini, cooked
- Greek yogurt Caesar dressing, as needed
Greek Yogurt Caesar Dressing
- 4 garlic cloves, minced
- 3 tablespoons Greek yogurt
- 2 tablespoons parmesan cheese
- 1 tablespoon Dijon mustard
- 2 teaspoons red wine vinegar
- 1 teaspoon anchovy paste
- ½ lemon, juiced
- Kosher salt and pepper, to taste
- ⅓ cup olive oil
Instructions
- Make the Sourdough Croutons: Heat the butter in a skillet over medium heat. Add the torn sourdough pieces with a pinch of salt. Cook, tossing often, until the bread is golden, toasty, and crisp. Remove from heat and set aside.
- Toss the Romaine Lettuce: Place the chopped romaine in a large bowl. Season with a big pinch of salt and pepper. Drizzle with a few tablespoons of the prepared Greek yogurt Caesar dressing. Add the finely grated parmesan cheese. Toss well to coat the lettuce evenly with dressing and cheese.
- Add Cooked Tortellini: Gently fold in the cooked cheese tortellini, careful not to mash the pasta. Add more dressing if desired for extra creaminess. Toss until the salad ingredients are well combined and coated.
- Assemble and Serve: Top the salad with shaved parmesan cheese and the homemade sourdough croutons. Serve immediately with extra dressing and additional parmesan cheese on the side. This salad can be served alone or as a base for chicken, steak, salmon, or chickpeas.
- Prepare the Greek Yogurt Caesar Dressing: In a food processor or blender, combine the minced garlic, Greek yogurt, parmesan cheese, Dijon mustard, red wine vinegar, anchovy paste, lemon juice, salt, and pepper. Blend until smooth. With the processor running, slowly drizzle in the olive oil until the dressing is creamy and emulsified. Store any leftover dressing in a sealed container in the refrigerator for 3 to 4 days. Stir well before using.
Notes
- For added protein, top the salad with grilled chicken, salmon, or steak.
- Use fresh sourdough bread for the best flavor and texture in croutons.
- The Greek yogurt dressing can be made ahead and refrigerated, allowing flavors to meld.
- Adjust the amount of dressing based on preference for a lighter or creamier salad.
- To keep tortellini intact, fold gently when mixing with the lettuce and dressing.
