Cook the tortellini by bringing a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions, approximately 3-5 minutes for fresh or 6-8 minutes for frozen. Drain and rinse under cold water to stop the cooking process.

Chop the romaine lettuce into bite-sized pieces, wash, and dry thoroughly. Place into a large mixing bowl.

Drizzle the Caesar dressing over the romaine and toss gently with tongs until well-coated.

Fold the cooled tortellini into the salad, ensuring to maintain the shape of the tortellini.

Sprinkle grated Parmesan cheese and fresh ground black pepper over the salad.

Chill the salad in the refrigerator for about 10-15 minutes before serving.