Kale Caesar Pasta Salad

Steps

1. 1

   Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package instructions.

2. 2

   Drain the pasta and spread it in a single layer on a tray or sheet pan so steam can escape and the pasta cools quickly. Set it aside.

3. 3

   Place a medium skillet over medium heat. Add the breadcrumbs, lemon zest, grated garlic, 2 tablespoons of the olive oil, and a big pinch each of salt and pepper. Stir to combine.

4. 4

   Continue stirring the breadcrumb mixture until the garlic is fragrant and the breadcrumbs are evenly browned, 4 to 5 minutes. Remove the skillet from the heat and set the breadcrumbs aside to cool.

   Start 5-minute timer
5. 5

   If storing the breadcrumbs, transfer them after cooling to an airtight container and keep them at room temperature for up to 2 days.

6. 6

   Meanwhile, make the dressing. In a blender or food processor, combine the mayonnaise, freshly grated Parmesan, drained anchovies, 4 garlic cloves, lemon juice, Dijon mustard, and a pinch each of salt and pepper.

7. 7

   Blend on low speed until smooth, about 1 minute. Taste and add more salt and pepper as needed.

   Start 1-minute timer
8. 8

   If not using the dressing immediately, transfer it to an airtight container and refrigerate for up to 5 days.

9. 9

   In a large bowl, massage the kale with your hands and the remaining 1 tablespoon olive oil until the leaves are just tender.

10. 10

    Add the cooled pasta and 1½ cups of the dressing to the kale. Toss until thoroughly mixed.

11. 11

    Cover the salad and refrigerate for at least 4 hours or up to overnight.

    Start 4-hour timer
12. 12

    Just before serving, add the Parmesan shavings, half of the breadcrumbs, and as much extra dressing as needed. Stir until just combined.

13. 13

    Garnish with the remaining breadcrumbs and serve immediately. Refrigerate leftovers for up to 5 days.