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Roasted Red Pepper-Caesar Tortelloni

This is a twist on a Caesar salad--including the croutons scattered on top.

Southern Living AUGUST 2005

  • Yield: Makes 4 servings
  • Cook time: 15 Minutes
  • Prep time: 20 Minutes


  • 2 (8-ounce) packages dried ricotta-and-asparagus tortelloni*
  • 1 1/2 cups bottled creamy Caesar dressing
  • 1/2 teaspoon grated lemon rind
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup jarred roasted red bell peppers, cut into thin strips
  • 3/4 cup Caesar-style croutons


Cook pasta according to package directions; drain and set aside.

Stir together dressing and next 4 ingredients in a small microwave-safe bowl. Microwave at MEDIUM (50% power) 1 minute and 20 seconds to 1 minute and 30 seconds or until warm, stirring at 30-second intervals.

Combine hot cooked pasta and red pepper strips in a serving bowl. Pour dressing mixture evenly over pasta mixture. Top with croutons, and serve immediately.

*Dried porcini mushroom tortelloni or refrigerated three-cheese tortellini may be substituted.

Note: For testing purposes only, we used Barilla Ricotta and Asparagus Tortelloni, Wishbone Creamy Caesar Dressing, and Cardini's Gourmet Cut Caesar Croutons.


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Roasted Red Pepper-Caesar Tortelloni Recipe