Introduction
This delightful Cheese Tortellini Caesar Salad combines the heartiness of cheese-filled pasta with the freshness of romaine lettuce and a creamy dressing, making it a perfect dish for any occasion. The addition of homemade sourdough croutons and a sprinkle of Parmesan adds texture and flavor, elevating the classic Caesar salad to a new level. This recipe is not only delicious but also easy to prepare, making it an ideal choice for a quick lunch or a satisfying side dish.
Detailed Ingredients with measures
10 to 12 cups chopped romaine lettuce
1/2 lemon, juiced
12 ounces cheese tortellini, cooked
2 to 3 slices sourdough bread, torn into pieces
1/3 cup finely grated Parmesan cheese
1 tablespoon unsalted butter
3 tablespoons Greek yogurt
1 teaspoon anchovy paste
1 tablespoon Dijon mustard
2 teaspoons red wine vinegar
1/3 cup olive oil
4 garlic cloves, minced
Kosher salt and freshly ground black pepper, to taste
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Yield
Serves 4-6
Instructions
1. **Prepare the Croutons:** Preheat the oven to 375°F (190°C). In a skillet, melt the unsalted butter over medium heat. Add the torn sourdough bread pieces and toast until golden and crispy. Transfer the toasted bread pieces to a baking sheet and bake in the preheated oven for 10 minutes to ensure they are fully crisped.
2. **Cook the Tortellini:** Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions until al dente. Drain the tortellini and rinse under cold water to stop the cooking process. Set aside.
3. **Prepare the Dressing:** In a medium bowl, combine the Greek yogurt, anchovy paste, Dijon mustard, red wine vinegar, minced garlic, and lemon juice. While whisking continuously, slowly drizzle in the olive oil until the dressing is smooth and emulsified. Season with kosher salt and freshly ground black pepper to taste.
4. **Assemble the Salad:** In a large salad bowl, combine the chopped romaine lettuce and cooked tortellini. Drizzle the prepared dressing over the salad and toss gently to coat all the ingredients evenly. Add the toasted sourdough croutons and sprinkle the finely grated Parmesan cheese over the top. Toss the salad once more to incorporate all the elements.
5. **Serve:** Divide the salad among serving plates or bowls. Serve immediately, garnished with additional Parmesan cheese and freshly ground black pepper if desired.
Enjoy your homemade Cheese Tortellini Caesar Salad!
Detailed Directions and Instructions
Prepare the Croutons:
Preheat the oven to 375°F (190°C). In a skillet, melt the unsalted butter over medium heat. Add the torn sourdough bread pieces and toast until golden and crispy. Transfer the toasted bread pieces to a baking sheet and bake in the preheated oven for 10 minutes to ensure they are fully crisped.
Cook the Tortellini:
Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions until al dente. Drain the tortellini and rinse under cold water to stop the cooking process. Set aside.
Prepare the Dressing:
In a medium bowl, combine the Greek yogurt, anchovy paste, Dijon mustard, red wine vinegar, minced garlic, and lemon juice. While whisking continuously, slowly drizzle in the olive oil until the dressing is smooth and emulsified. Season with kosher salt and freshly ground black pepper to taste.
Assemble the Salad:
In a large salad bowl, combine the chopped romaine lettuce and cooked tortellini. Drizzle the prepared dressing over the salad and toss gently to coat all the ingredients evenly. Add the toasted sourdough croutons and sprinkle the finely grated Parmesan cheese over the top. Toss the salad once more to incorporate all the elements.
Serve:
Divide the salad among serving plates or bowls. Serve immediately, garnished with additional Parmesan cheese and freshly ground black pepper if desired.
Notes
Storage:
Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days; however, the croutons may become soggy.
Variations:
Feel free to add other ingredients such as cherry tomatoes, grilled chicken, or avocado to customize the salad to your taste.
Ingredient Quality:
Using freshly grated Parmesan cheese and high-quality olive oil will enhance the flavor of the dressing and the overall salad.
Serving Suggestions:
This salad pairs well with grilled meats or can be served as a main dish on its own.
Cook Techniques
Preparing Croutons
To make crispy croutons, melt unsalted butter in a skillet over medium heat. Toss in torn sourdough bread pieces and toast them until golden brown. Finishing in a preheated oven at 375°F (190°C) for an additional 10 minutes ensures they are thoroughly crisped.
Cooking Tortellini
Boil salted water in a large pot before adding the cheese tortellini. Cook according to package instructions until it reaches an al dente texture. Rinse under cold water to halt the cooking process, then drain.
Making the Dressing
Mix Greek yogurt, anchovy paste, Dijon mustard, red wine vinegar, minced garlic, and lemon juice in a medium bowl. While continuously whisking, slowly drizzle in olive oil until smooth. Season to taste with kosher salt and black pepper.
Assembling the Salad
Combine chopped romaine lettuce and cooked tortellini in a large bowl. Add the dressing and toss gently for even coating. Incorporate toasted sourdough croutons and sprinkle with grated Parmesan cheese before tossing again.
Serving the Salad
Divide the salad into serving plates or bowls. Garnish with extra Parmesan cheese and black pepper if desired. Serve immediately for the best flavor and texture.
FAQ
Can I use a different type of lettuce?
Yes, you can substitute romaine with other lettuce options such as mixed greens or spinach, but keep in mind that the texture and flavor may vary.
How can I make this salad vegetarian?
To make the salad vegetarian, you can omit the anchovy paste from the dressing and consider adding additional flavorings, such as capers or extra herbs.
Can I prepare the salad ahead of time?
You can prepare individual components of the salad in advance, but it is best to assemble it just before serving to keep the lettuce and croutons crisp.
What can I use instead of Greek yogurt in the dressing?
As a substitute for Greek yogurt, you could use sour cream or a non-dairy yogurt alternative if you prefer a different taste or have dietary restrictions.
How do I store leftovers?
Store leftover salad components separately in airtight containers in the refrigerator. The salad is best eaten within a day for optimal freshness.
Conclusion
This Cheese Tortellini Caesar Salad is a delightful combination of textures and flavors, with the refreshing crunch of romaine lettuce, the creamy and tangy dressing, and the satisfying chew of cheese tortellini. Topped off with homemade sourdough croutons and Parmesan cheese, this salad is perfect for a light meal or as a side dish. Enjoy the balance of flavors that comes together in this wholesome recipe!
More recipes suggestions and combination
Grilled Chicken Caesar Salad
Swap out the tortellini for grilled chicken strips for a protein-packed version of the classic Caesar salad.
Spinach and Feta Salad
Replace romaine lettuce with fresh spinach and add crumbled feta cheese, walnuts, and a lemon vinaigrette for a Mediterranean twist.
Quinoa and Black Bean Salad
Mix cooked quinoa and black beans with romaine lettuce, diced tomatoes, corn, and a lime dressing for a hearty and nutritious salad.
Italian Pasta Salad
Incorporate various vegetables like bell peppers, cherry tomatoes, and olives with a vinaigrette dressing over cooked pasta for a colorful side dish.
Buffalo Cauliflower Salad
Roasted buffalo cauliflower bites served over romaine lettuce with a ranch dressing can add a spicy kick and unique flavor.
Asian Noodle Salad
Substitute tortellini with soba noodles and add shredded carrots, edamame, and a sesame ginger dressing for an Asian-inspired salad.
Avocado and Chickpea Salad
Combine romaine lettuce with creamy avocado, chickpeas, and a citrus vinaigrette for a vegan-friendly option packed with nutrients.
