Description

A refreshing cold pasta salad combining al dente short pasta, massaged kale, Caesar dressing, and lemon-garlic breadcrumbs. Perfect for meal prep with a satisfying mix of textures and flavors.

Ingredients

Salt and black pepper
1 pound mezze rigatoni or short pasta
1 cup panko or homemade breadcrumbs
Zest of 2 lemons
2 garlic cloves, grated
3 tablespoons olive oil
4 cups baby kale leaves (5 ounces) or Tuscan kale ribbons
1½ ounces Parmesan shavings
1 cup mayonnaise
1 cup freshly grated Parmesan
1 2-ounce can anchovy fillets
4 large garlic cloves
Juice of 2 lemons (⅓ cup)
4 teaspoons Dijon mustard

Cook Mode Prevent your screen from going dark

Instructions

Cook pasta al dente and cool completely.
Massage kale with 1 tablespoon olive oil and salt.
Toast breadcrumbs with 2 tablespoon olive oil, garlic, and lemon zest.
Whisk mayonnaise, Parmesan, anchovies, 2 grated garlic cloves, lemon juice, and Dijon mustard for the dressing.
Combine cooled pasta, kale, and dressing.
Chill salad for at least 1 hour.
Top with Parmesan and lemon-garlic breadcrumbs before serving.

Notes

Toast breadcrumbs just before serving for maximum crunch.
Use vegan Parmesan if preferred.
Store in airtight containers for up to 2 days.

Prep Time: 15
Cook Time: 10
Category: Lunch
Method: Cold Mixing
Cuisine: American