Kale Caesar Pasta Salad

A delicious and nutritious kale Caesar pasta salad with a homemade dressing and breadcrumb garnish.

By @nytcooking

Original recipe source

Cook time: 60 minutes

Servings: 4

Ingredients

• 0 Salt
• 1 pound mezze rigatoni or other short pasta
• 1 cup panko or homemade bread crumbs
• 2 lemons Zest of 2 lemons
• 2 garlic cloves, grated
• 2 tablespoons olive oil
• 0 Salt
• 0 black pepper
• 1 cup mayonnaise
• 1 cup freshly grated Parmesan
• 1 can anchovy fillets, drained
• 4 large garlic cloves
• 2 lemons Juice of 2 lemons
• 4 teaspoons Dijon mustard
• 0 Salt
• 0 black pepper
• 4 cups baby kale leaves or 1-inch Tuscan kale ribbons, stems removed
• 1 tablespoon olive oil
• 0 pasta
• 1.5 cups dressing
• 1.5 ounces Parmesan shavings
• 0.5 cup breadcrumbs
• 0 dressing

Instructions

1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Drain pasta and spread it out on a tray or sheet pan in a single layer, allowing steam to escape and pasta to cool faster. Set aside.
2. Place a medium skillet on stovetop over medium heat. Add bread crumbs, lemon zest, garlic, 2 tablespoons oil and a big pinch each of salt and pepper. Stir to mix, then continue to stir until the garlic is fragrant and the bread crumbs are evenly browned, 4 to 5 minutes. Remove from pan and set aside to cool. To store, transfer cooled breadcrumbs to an airtight container and keep at room temperature for up to 2 days.
3. Make the dressing: In the bowl of a blender or food processor, combine mayonnaise, grated Parmesan, anchovies, garlic, lemon juice, mustard and a pinch each of salt and pepper. Blend on low speed until smooth, about 1 minute. Taste for seasoning, add salt and pepper as needed. If not using immediately, transfer to an airtight container and refrigerate for up to 5 days.
4. In a large bowl, use your hands to massage kale with remaining 1 tablespoon olive oil until just tender. Add cooled pasta and 1½ cups of the dressing and toss until well mixed. Cover and refrigerate for at least 4 hours or up to overnight.
5. Before serving, add Parmesan shavings, half of the breadcrumbs and extra dressing as needed, and stir until just combined. Garnish with the rest of the breadcrumbs and serve immediately. Leftovers will last for 5 days in the refrigerator.