Ingredients
Method
- Bring a large pot of salted water to a boil. Cook tortellini according to package directions until al dente (3–5 minutes for fresh). Drain and rinse under cold water. Toss with olive oil to prevent sticking.
- In a large bowl, combine cooled tortellini, romaine lettuce, cherry tomatoes, mozzarella (if using), and Parmesan.
- Drizzle with Caesar dressing and toss gently to coat everything evenly.
- Top with croutons just before serving to keep them crisp.
- Garnish with extra Parmesan or fresh basil, then serve chilled or at room temperature.
Notes
- Keep dressing and croutons separate if preparing ahead to prevent sogginess.
- For extra protein, add grilled chicken, shrimp, or crispy bacon.
- To make gluten-free, use gluten-free tortellini and croutons.
- A squeeze of lemon juice brightens the flavors if the salad sits overnight.
Nutritional Facts
Here’s an approximate breakdown per serving (1 ½ cups):| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 320–340 kcal | – |
| Protein | 13 g | 26% |
| Carbohydrates | 34 g | 12% |
| Dietary Fiber | 3 g | 12% |
| Sugars | 4 g | – |
| Fat | 15 g | 20% |
| Saturated Fat | 5 g | 25% |
| Cholesterol | 40 mg | 13% |
| Sodium | 360 mg | 15% |
| Vitamin A | 18% | – |
| Vitamin C | 15% | – |
| Calcium | 20% | – |
| Iron | 12% | – |