This delicious European Italian lunch salad features cheese tortellini, lettuce, parmesan cheese, cherry tomatoes and crunchy butter-toasted bread – all soy-free and nut-free.
Special diets: Vegetarian | soy-free | nuts-free |
️Allergens: not vegan | gluten | lactose | eggs |
⏱ 40 mins – easy
🍽 8 servings – 458 kcal per serving
- ½ tsp black pepper
- 1¼ tsp salt
- 9 oz cheese tortellini
- 1 head lettuce
- ¼ cup Parmesan cheese
- 10 cherry tomatoes
- 12 slice bread
- ¾ cup butter
- 1 tsp garlic powder
- 3 tsp dried parsley
- 1 tbsp mayonnaise
- ¼ cup whole milk
- 1 lemon
- 1 tbsp yellow mustard
- ¼ cup buttermilk
- 1 knife
- 1 grater
- 1 saucepan
- 1 colander
- 1 wooden spoon
- 2 bowls
- 1 baking sheet
- 1 oven
- 1 frying pan
- 1 whisk
- 1 squeezer
- 1 brush
Cut lemon in half.
Squeeze the lemon with a squeezer.
Grate parmesan cheese with a grater.
Heat butter in a frying pan on low heat. Stir in garlic powder, dried parsley, and a quarter tsp of salt with a wooden spoon to get a butter mixture.
Grease a baking sheet with butter.
Brush bread slices with the butter mixture.
Cut the bread into cubes.
Preheat the oven to 325°F for 12-15 minutes.
Transfer the bread cubes to the baking sheet and put it in the oven for 12 minutes.
Heat 13 cups of water in a saucepan. Add half a tsp of salt and boil for 3 minutes. Add cheese tortellini pasta and cook for 11 minutes on medium heat.
Drain cooked cheese tortellini pasta in a colander.
Remove garlic croutons from the oven.
Combine a quarter of the grated parmesan cheese, mayonnaise, yellow mustard, lemon juice, and a quarter tsp of salt in a bowl with a whisk. Stir in black pepper, whole milk, and buttermilk to get a creamy italian dressing.
Cut cherry tomatoes in half.
Transfer pasta to a bowl. Mix in lettuce, creamy italian dressing, the rest of the parmesan cheese, salt, and pepper. Top the caesar salad with tortellini pasta with tomatoes and croutons.
It’s ready to be served !