Total Time
25mins
Prep 15 mins
Cook 10 mins

My version has a bit more kick with garlic and fresh basil. Great for Summertime grilling as a side or add sliced chicken for a main dish.

Ingredients Nutrition

  • 1 (13 ounce) package cheese tortellini
  • 1 teaspoon pepper
  • 12 teaspoon salt (optional)
  • 12 cup parmesan cheese
  • 3 garlic cloves, crushed
  • 1 (8 ounce) can black olives
  • 4 -5 tablespoons basil, fresh chiffonade
  • 15 ounces caesar salad dressing, divided (don't skimp)
  • 1 (16 ounce) package croutons
  • 1 (16 ounce) bag salad greens, romaine

Directions

  1. Cook torellini.
  2. Drain.
  3. Rinse several times in strainer.
  4. In a fairly large bowl mix first 7 ingredients with 1/4 jar of dressing. (****please note: The jarred dressing (I like Marzetti's Caeser Supreme) is really thick so I typically use 1/4 the jar to toss the pasta with ingredients and then add water and shake well.).
  5. Allow mixture to marry a few hours and chill 2-3 hours in refrigerator.
  6. Before serving add lettuce and 1/2 jar of dressing.
  7. Use enough to coat the lettuce and remoisten the pasta mixture.
  8. Top with croutons.

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