Begin by bringing a large pot of salted water to a rolling boil. Add 9 oz of cheese tortellini and cook according to package instructions, usually about 3-5 minutes, until they float to the surface and are tender. Drain and spread the tortellini on a baking sheet to cool completely.

While the tortellini cools, chop 4 cups of romaine lettuce into bite-sized pieces. In a large salad bowl, add the chopped romaine and toss gently to fluff the greens.

Drizzle ½ cup of Caesar dressing over the romaine lettuce and toss thoroughly until all leaves are coated with the dressing.

Once the tortellini have cooled, gently fold them into the salad using salad tongs.

Sprinkle ⅓ cup of grated Parmesan cheese over the salad, followed by fresh black pepper.

Cover the salad with plastic wrap and chill in the refrigerator for 10-15 minutes. Toss gently before serving in rustic bowls.