Description
For the Salad:
12 oz cheese tortellini
4 cups baby spinach
1/2 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
4 slices prosciutto
1/3 cup shaved Parmesan cheese
1/2 cup croutons
For the Caesar Dressing:
1/3 cup mayonnaise
2 tbsp grated Parmesan cheese
1 tbsp fresh lemon juice
1 tsp Dijon mustard
1 garlic clove, minced
1/2 tsp Worcestershire sauce
Salt and black pepper to taste
Directions:
Cook the tortellini according to package instructions. Drain, rinse under cold water, and set aside.
In a dry skillet over medium heat, cook the prosciutto slices for 2-3 minutes per side until crispy. Remove from the skillet and let cool before crumbling into
pieces.
In a small bowl, whisk together all the dressing until smooth. Adjust seasoning to taste.
In a large bowl, combine the tortellini, spinach, cherry tomatoes, red onion, shaved Parmesan, and croutons.
Drizzle the Caesar dressing over the salad and toss to coat evenly.
Top with crispy prosciutto and serve immediately. Enjoy this creamy, savory twist on a Caesar salad!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 450 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, bring a large pot of salted water to a boil and cook the cheese tortellini as directed on the package. Once cooked, drain and immediately rinse under cold water to stop the cooking process; this keeps the pasta firm. While the pasta cooks, prepare your crispy prosciutto. Lay the slices in a single layer in a dry skillet over medium heat. Cook for 2-3 minutes per side until crisp, then transfer to a paper towel-lined plate to cool before crumbling.
Next, make the homemade Caesar dressing. In a small bowl, combine the mayonnaise, grated Parmesan, fresh lemon juice, Dijon mustard, minced garlic, and Worcestershire sauce. Whisk vigorously until the mixture is completely smooth and emulsified. Taste and season with salt and black pepper. For the salad assembly, use a very large mixing bowl. Add the cooled tortellini, fresh baby spinach, halved cherry tomatoes, thinly sliced red onion, shaved Parmesan, and croutons. Drizzle the desired amount of dressing over the top and gently toss until all ingredients are evenly coated. Finish by topping the salad with the crumbled crispy prosciutto.
Serving Suggestions
This hearty salad is a complete meal on its own, but it pairs beautifully with other dishes. For a summer lunch, serve it alongside a chilled soup like gazpacho. To make it a more formal dinner, pair it with a simple grilled protein such as lemon-herb chicken or garlic shrimp. If you’re hosting a gathering, consider serving it in a large, shallow bowl for a family-style presentation, garnished with extra Parmesan shavings and a lemon wedge on the side.
How-to Summary
Quick summary: Cook and cool tortellini. Pan-fry prosciutto until crisp. Whisk all dressing ingredients together. In a large bowl, combine pasta, spinach, tomatoes, onion, Parmesan, and croutons. Toss with dressing and top with prosciutto. Serve immediately for best texture.
Frequently Asked Questions
Can I make this salad ahead of time? You can prep components ahead, but assemble just before serving. Keep dressing, cooked tortellini, and crispy prosciutto separate in the fridge. Combine with the fresh spinach and croutons when ready to eat to prevent sogginess.
What’s a good substitute for prosciutto? Pancetta or thick-cut bacon are excellent substitutes. For a vegetarian option, try crispy chickpeas or sun-dried tomatoes for a savory, salty element.
Can I use a store-bought Caesar dressing? Absolutely. Use about 1/2 cup of your favorite bottled dressing to save time, though the homemade version offers a fresher, more vibrant flavor.
How do I prevent the red onion from being too pungent? Soak the thinly sliced red onion in a bowl of ice water for 10 minutes before adding it to the salad. This mellows the sharp flavor and crisps the texture.
Is there a way to make this recipe gluten-free? Yes. Use gluten-free tortellini (available in many stores) and ensure your croutons and Worcestershire sauce are certified gluten-free.
Common Mistakes to Avoid
Avoid these pitfalls: Do not add warm tortellini to the salad, as it will wilt the spinach. Never skip rinsing the pasta under cold water. Do not prepare the entire salad hours in advance, as the dressing will make the spinach soggy and the croutons soft. When making the dressing, ensure the garlic is finely minced to avoid large, overpowering bites.
Conclusion
This Tortellini Caesar Salad is a delightful and satisfying twist on a classic. It combines comforting pasta, fresh greens, a creamy homemade dressing, and the salty crunch of prosciutto for a perfect balance of flavors and textures. Quick enough for a weeknight yet impressive for guests, this versatile recipe is sure to become a new favorite. Enjoy the process of creating this simple, delicious meal.
