Kale Caesar Pasta Salad

Prepare the salad: Bring a large pot of salted water to a boil. Add pasta and cook until al dente (according to package instructions). Drain the pasta and spread it out on a tray or sheet pan in a single layer, allowing steam to escape and the pasta to cool faster. Set aside.

Place a medium skillet on your 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 the 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.

Meanwhile, 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 and add salt and pepper as needed. If not using immediately, transfer to an airtight container and refrigerate for up to 5 days.

Finish the salad: In a large bowl, use your hands to massage kale with remaining 1 tablespoon olive oil until just tender. Add cooled pasta and 1 ½ cups of the dressing and toss until well mixed. Cover and refrigerate for at least 4 hours or up to overnight.

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.