Caesar Salad with Tortellini
Submitted by RLWHYTE
A lighter Caesar salad with cheese tortellini and steamed asparagus tossed in a lemony anchovy dressing. Ready in 30 minutes with fresh Parmesan on top.
YIELD
6 servingsPREP
20 minCOOK
10 minREADY
30 minThis is the salad that actually fills you up.
Plump cheese tortellini and crisp-tender asparagus turn a classic Caesar into a proper meal. The dressing skips the heavy egg yolks and relies on anchovy paste, fresh lemon juice, olive oil, and crushed garlic for all that signature savory punch.
Everything comes together in about 30 minutes, making this a solid weeknight dinner or a show-stopping lunch.
Pro Tips
- Steam the asparagus for just 2 minutes. You want bright green and snappy, not limp and army-green.
- Toss the warm tortellini in a little dressing right after draining. It soaks up more flavor while it’s still hot.
- Use real Parmigiano-Reggiano and grate it fresh. Pre-grated cheese has anti-caking agents that dull the flavor.
Ingredients
Directions
Combine the first 6 ingredients in a bowl and stir well with a whisk and set aside.
Cook the tortellini in boiling water for 7 minutes or until tender, omitting the salt and fat. Drain well and set aside.
Arrange the asparagus in a vegetable steamer over boiling water.
Cover and steam 2 minutes or until crisp-tender.
Combine asparagus and tortellini in a bowl, add 2 tablespoons of lemon juice mixture and toss gently to coat.
Place lettuce in a large bowl; drizzle remaining lemon juice mixture over lettuce and toss well. Add tortellini mixture, tossing gently to coat. Spoon salad onto serving plates, and sprinkle cheese ontop.
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