This Tortellini Pasta Salad with Caesar Dressing is creamy, tangy, and loaded with cheesy pasta goodness. It’s the easiest way to turn a classic Caesar salad into a hearty, crowd-pleasing side. I originally developed this recipe last summer and how the content calendar shook out, never shared it (silly me!) Alas, here we go!
Caesar Salad meets Pasta Salad
In case you didn’t hear, hearty salads are totally having a moment this summer! That’s why I can’t get enough of this Tortellini Caesar Salad. Right now, it’s trending with Cheez-it Croutons (yummm).
It’s loaded with cheesy tortellini, crisp romaine, and plenty of parmesan, all tossed in a creamy Caesar salad dressing for the ultimate flavor combo. I often think tortellini is an underrated noodle type (it’s stuffed with cheese, how does it not get more love?!?) Anyway, taking a favorite (caesar salad) plus a noodle favorite (tortellini) to make this delicious tortellini pasta salad with lots of textures and a lightened up and oh, so tasty creamy caesar dressing.
This simple recipe skips any overly strong mix-ins, so even picky eaters will be all in. It’s the perfect crowd-pleaser for potlucks, BBQs, weeknight dinners, or even a make-ahead lunch—and yes, it’s got greens to keep things balanced.
Enjoy this chicken caesar pasta salad as is or feel free to add a protein like chickpeas or grilled chicken to bulk it up even more whether your’re serving as a main dish or a side dish. And if you’re looking for more pasta salad recipes, also try this Hot Honey Pasta Salad, Italian Orzo Salad, this Cilantro Lime Pasta Salad, or this Feta Pesto Pasta Salad!
Recipe Ingredients
- Chicken Breasts – Thinly sliced and we’ll marinate these un caesar dressing.
- Croutons – I highly recommend this simple French Bread Crouton recipe, but store bought works as well.
- Romaine Lettuce – Is it even Caesar Salad without some crunchy romaine?
- Noodles – Three Cheese Tortellini is what I love here!
- Caesar Dressing – We’ll do a homemade dressing with mayo, lemon juice, dijon mustard, Anchovy paste, milk, salt and black pepper.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Make it vegetarian: Instead of chicken, use a can of chickpeas, drained and rinsed. You may also want to consider roasting them in the oven with some olive oil, salt and paprika for a little crunch. Or for a pescatarian option, use grilled shrimp!
- Add additional veggies: Bell pepper, red onion, cherry tomatoes, cucumber or finely diced broccoli would go well in here I think.
- Use another noodle: Penne pasta, fusilli pasta, bowtie pasta or cavatappi for a more traditional pasta salad.
How to Make This Recipe
1. At least 1 hour ahead of time (or overnight) marinate the chicken breasts. Place the thinly sliced chicken breasts in a large plastic bag and with caesar dressing. Refrigerate until ready to cook.
2. Make the croutons: Preheat the oven to 425F. Cut the bread into small cubes. Place on a sheet pan, drizzle oil, salt, pepper and Italian seasoning on the croutons. Toss so everything is well covered (inspired by my french bread crouton recipe). Bake for 10 mins, toss the croutons to avoid burning, then bake for another 5 minutes. They should be golden brown.
3. Remove the marinated chicken from the refrigerator 10-15 mins prior to grilling.
4. Cook pasta according to package directions. Drain and set aside until the rest of the ingredients are ready. Note: I like to cook al dente so the tortellini don’t fall apart in the salad.
5. While the tortellini is cooking, mix together the caesar dressing until smooth. It should be spoonable/drizzable for the salad. Shred the cheese and finely chop the lettuce.
6. Cook the chicken. Heat a grill pan to medium-high heat and oil if necessary. Once hot, place each chicken breast on the grill pan and cover with a lid (this will help with even cooking and grill marks). Grill for 3-4 minutes on a side, then flip **if the chicken breasts are not pounded/thin, this will take longer. Cook until the internal temperature reaches 165°F. Place cooked chicken on a cutting board to rest for 5-10 minutes. Once cooled, dice chicken into bite-size pieces.
7. Assemble the salad! In a large bowl, add the chopped lettuce, cooked tortellini, grilled chicken, shredded parm, homemade croutons and drizzle with dressing. Toss so everything is combined! Serve immediately and enjoy!!
Tip: If taking to a barbecue or prepping in advance, prep the ingredients but keep them separate until ready to enjoy. Toss in a bowl right before serving as the lettuce will wilt the longer it sits in this salad and the noodles will absorb all of the dressing.
PRO TIPS
- If you want more dressing, drizzle the extra Ken’s Light Caesar Dressing (or store-bought dressing of your choice) on top of the salad. The vinaigrette is a lovely complement to the creamy caesar we made.
- The croutons can be made a day or two in advance to cut down on prep time!
Recipe FAQs
This pasta salad is best served FRESH. The lettuce wilts and tortellini absorbs all of the dressing if you attempt to save leftovers. If you’re prepping in advance or planning to have extra, keep the prepped ingredients all in separate containers and toss just before enjoying.
This delicious pasta salad is best when eaten cold/at room temperature. The noodles and chicken should have time to cool before tossing in the salad. If either is too warm, feel free to pop in the fridge for a few minutes before assembling the dish.
After cooking, drain the tortellini and lightly toss it with a small drizzle of olive oil to prevent sticking as it cools. You’ll also want to avoid overcooking the pasta, as softer tortellini tends to stick together more easily. If cooking ahead of time, spread the tortellini out on a sheet pan or large plate to cool before storing.
Serving suggestions
Make this as part of a delicious summer lunch spread with Napa Almond Chicken Salad sandwiches, this Melon Mint Salad and these tasty Grapefruit Bars for dessert!
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Pasta Salad with Caesar Dressing
Equipment
- Large mixing bowl
- measuring cups / spoons
- knife & cutting board
- large skillet
- Sauce pot
- strainer
- Glass measuring cup
- Whisk
- Tongs
- large freezer bag
Ingredients
Chicken
- 1.5 lbs Chicken breasts, thinly sliced
- ½ bottle Light caesar dressing, we love Ken’s vinaigrette
Croutons
- ½ baguette of french Bread, ~ 2-3 cups, cubed
- ¼ cup Olive oil
- Generous pinch Salt
- generous cranks Pepper
- 1 tsp Italian seasoning
Salad
- 2 packages Romaine lettuce, washed (14 total oz)
- 1 package Cheese Tortellini, 9oz
- 2 cups Parmesan cheese, shredded
Dressing
- ½ cup Light mayo
- 3 tbsp Lemon juice, ~1 lemon
- 1 tbsp olive oil
- 2 tsp dijon mustard
- 1 tsp Anchovy paste
- ½ tsp Salt
- ½ tsp black pepper
- 2-3 tsp milk, for thining
Instructions
- At least 1 hour ahead of time (or overnight) marinate the chicken breasts. Place the thinly sliced chicken breasts in a large plastic bag and with caesar dressing. Refrigerate until ready to cook.
- Make the croutons: Preheat the oven to 425F. Cut the bread into small cubes. Place on a sheet pan, drizzle oil, salt, pepper and Italian seasoning on the croutons. Toss so everything is well covered. Bake for 10 mins, toss the croutons to avoid burning, then bake for another 5 minutes. They should be golden brown.
- Remove the marinated chicken from the refrigerator 10-15 mins prior to grilling.
- Cook tortellini according to package directions. Drain and set aside until the rest of the ingredients are ready. Note: I like to cook al dente so the tortellini don't fall apart in the salad.
- While the tortellini is cooking, mix together the caesar dressing until smooth. It should be spoonable/drizzable for the salad – add milk for thinness. Shred the cheese and finely chop the lettuce.
- Cook the chicken. Heat a grill pan to medium-high heat and oil if necessary. Once hot, place each chicken breast on the grill pan and cover with a lid (this will help with even cooking and grill marks). Sear for 3-4 minutes on a side, then flip **If the chicken breasts are not pounded/thin, this will take longer. Cook until the internal temperature reaches 165°F. Place cooked chicken on a cutting board to rest for 5-10 minutes. Once cooled, dice chicken into bite-size pieces.
- Assemble the salad! In a large bowl, add the chopped lettuce, cooked tortellini, grilled chicken, shredded parm, homemade croutons and drizzle with dressing. Toss so everything is combined! Serve immediately and enjoy!!
Nutrition
Notes
more of our favorite Pasta Salad Recipes…
this is the epitome of SUMMER!
I think about this salad at least 3 times a week because it is so good. One of the best filling salads that always leaves me sad when I reach the end of the bowl- no notes it’s perfect