Prep 15 mins
Cook 5 mins
This salad has a great combination of tortellini, tomatoes, onions, olives and cucumber with a tangy caesar dressing. We sometimes eat is as a main dish too.
- 1 (9 ounce) packagerefrigerated cheese-filled egg tortellini, uncooked
- 2 cups cherry tomatoes, halved
- 1⁄2 cup chopped purple onion
- 1⁄4 cup sliced black olives
- 1⁄4 cup shredded parmesan cheese
- 1⁄2 teaspoon pepper
- 1 medium cucumber, thinly sliced
- 3⁄4 cup commercial caesar salad dressing
- 8 cups shredded romaine lettuce
- Cook tortellini according to package directions; drain.
- Rinse with cold water; drain again.
- Combine pasta, tomato halves and next 6 ingredients; toss well.
- Cover and chill thoroughly.
- Serve over shredded lettuce.
I made this for a 4th of July family gathering. It looked beautiful served in a wide, shallow pasta bowl over a bed of romaine hearts. I added freshly ground black pepper and parsley, basil, and chives from the garden. I added tomatoes, cucumber, artichoke hearts, and diced mozzarella to the tortellini as the store was out of red onion and I'm not an olive fan. Newman's Own Caesar dressing went perfectly with some parmesan sprinkled on top. Everyone loved it and commented on how pretty it looked! A delicious, crowd-pleasing, versatile recipe!
The first time I made this, I used a cheap ceesar dressing. It was not good. I made this for a side at a party and used a really high quality dressing (at least it came in a fancier bottle).and everyone loved it. Sometime you really do get quality when you pay that extra bit. Also added some canned artchokes and a little roasted red pepper. Keeper!
This recipe is a good basic recipe, but I did make some changes to it. I added 1 chopped yellow bell pepper and 1 green, some diced mozzarella cheese, chopped parsley and basil. I made up my own caesar dressing and used approx. 1/3 cup dressing. It was a snap to put together! A keeper for hot summer days!