This Tortellini Pasta Salad with Caesar Dressing is creamy, tangy, and packed with cheesy pasta goodness. It’s an easy way to turn a classic Caesar into a satisfying, crowd-pleasing side or light main. I created this recipe last summer and finally sharing it — hooray!
Caesar Salad meets Pasta Salad
Hearty salads are having a moment, and this Tortellini Caesar Salad is one of my favorites right now. It’s loaded with cheese-filled tortellini, crisp romaine, plenty of shredded Parmesan, and a creamy Caesar dressing for a perfect balance of texture and flavor. Tortellini is underrated — it’s stuffed with cheese, after all — and pairing it with Caesar components creates a satisfying pasta salad full of crunch and creaminess.
This version keeps the mix-ins simple so picky eaters will enjoy it, too. It works beautifully for potlucks, BBQs, weeknight dinners, or a make-ahead lunch. The greens keep the dish feeling fresh, while the tortellini makes it filling.
Serve this chicken Caesar pasta salad as written, or add more protein like chickpeas or grilled shrimp if you want to make it heartier. The salad is versatile and easy to adapt to what you have on hand.
Recipe Ingredients
- Chicken breasts — thinly sliced for marinating in Caesar dressing.
- Croutons — homemade French bread croutons are my pick, but store-bought works, too.
- Romaine lettuce — for that classic Caesar crunch.
- Cheese tortellini — three-cheese tortellini is ideal here.
- Caesar dressing — make a quick homemade dressing with mayo, lemon juice, Dijon mustard, anchovy paste, milk, salt, and black pepper.
See the recipe card further down for exact quantities and full details.
Substitutions and Variations
- Vegetarian: Swap the chicken for a can of chickpeas (drained and rinsed). Roast them with olive oil, salt, and paprika for extra crunch.
- Pescatarian: Use grilled shrimp instead of chicken.
- More veggies: Add bell pepper, red onion, cherry tomatoes, cucumber, or finely diced broccoli.
- Different pasta: If you prefer, use penne, fusilli, bowtie, or cavatappi instead of tortellini.
How to Make This Recipe
1. At least 1 hour ahead (or overnight), marinate the thinly sliced chicken in Caesar dressing inside a large plastic bag. Refrigerate until ready to cook.
2. Make croutons: Preheat the oven to 425°F. Cube the bread and spread on a sheet pan. Drizzle with olive oil, season with salt, pepper, and Italian seasoning, and toss to coat. Bake 10 minutes, toss, then bake another 5 minutes until golden and crisp.
3. Remove the marinated chicken from the refrigerator 10–15 minutes before cooking so it comes closer to room temperature.
4. Cook the tortellini according to package directions. Drain and set aside. Cooking al dente helps prevent the tortellini from breaking down in the salad.
5. While the pasta cooks, whisk the Caesar dressing until smooth and spoonable. Add a little milk to thin if needed. Shred the Parmesan and chop the romaine.
6. Cook the chicken: Heat a grill pan over medium-high and oil if needed. Cook the thin breasts 3–4 minutes per side; thicker pieces will take longer. Cook until the internal temperature reaches 165°F. Let rest 5–10 minutes, then dice into bite-size pieces.
7. Assemble: In a large bowl combine chopped romaine, cooked tortellini, diced chicken, shredded Parmesan, croutons, and the dressing. Toss gently until everything is evenly coated and serve immediately.
Tip: If transporting to a barbecue or prepping ahead, keep components separate and toss right before serving to prevent the lettuce from wilting and the pasta from soaking up too much dressing.
PRO TIPS
- If you want more dressing, drizzle extra store-bought light Caesar on top. A vinaigrette can also complement the creamy homemade Caesar.
- Croutons can be made a day or two ahead to cut down on prep time.
Recipe FAQs
This salad is best served fresh. Lettuce will wilt and tortellini will absorb dressing over time. If you have leftovers or are prepping ahead, store ingredients separately and toss just before serving.
Serve cold or at room temperature. Let the noodles and chicken cool before tossing into the salad; chill briefly if still warm.
After cooking, drain and toss the tortellini with a small drizzle of olive oil to prevent sticking as it cools. Avoid overcooking and spread pasta on a sheet pan to cool if preparing ahead.
Serving suggestions
Pair this salad with other summer dishes for a full spread: simple sandwiches or a melon salad make lovely companions. For dessert, light bars or fruit keep the meal balanced.
More Recipes You’ll Love
Bruschetta Pasta Salad
Cilantro Lime Pasta Salad
Hot Honey Pasta Salad
Deviled Egg Pasta Salad
Love this recipe? Please leave a 5-star rating and a comment in the recipe card below. Thanks for visiting!
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
Croutons
- ½ baguette French bread, cubed (about 2–3 cups)
- ¼ cup olive oil
- Generous pinch salt & pepper
- 1 tsp Italian seasoning
Salad
- 2 packages romaine lettuce, washed (about 14 oz total)
- 1 package cheese tortellini (9 oz)
- 2 cups shredded Parmesan cheese
Dressing
- ½ cup light mayo
- 3 tbsp lemon juice (about 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 to thin, if needed
Instructions
- Marinate chicken: At least 1 hour ahead (or overnight) place thinly sliced chicken and Caesar dressing in a large plastic bag. Refrigerate until ready to cook.
- Make croutons: Preheat oven to 425°F. Cube bread, toss with oil, salt, pepper, and Italian seasoning. Bake 10 minutes, stir, then bake 5 more minutes until golden.
- Remove chicken from fridge 10–15 minutes before grilling.
- Cook tortellini according to package directions. Drain and set aside; cook al dente.
- Make the dressing while the pasta cooks: whisk ingredients until smooth, adding milk to reach a spoonable consistency. Shred cheese and chop lettuce.
- Cook chicken on a hot grill pan 3–4 minutes per side for thin breasts, longer for thicker pieces, until 165°F. Rest 5–10 minutes, then dice.
- Assemble: In a large bowl combine chopped lettuce, cooked tortellini, diced chicken, shredded Parmesan, croutons, and dressing. Toss gently and serve immediately.
Nutrition
Notes
I recommend using anchovy paste for authentic Caesar flavor. This dressing also works with a mix of plain Greek yogurt and light mayo for a lighter option.
Transport tip: Keep ingredients separate and toss just before serving to maintain crispness and texture.
more of our favorite Pasta Salad Recipes…
- Cilantro Lime Pasta Salad
- Bruschetta Penne Pasta Salad
- Chickpea Pasta Salad
- Pasta Salad with Feta and Pesto
- Arugula Couscous Salad
- Summer Orzo Salad
- Hot Honey Pasta Salad
- Deviled Egg Pasta Salad