Catelli Bistro Kale Caesar Pasta Salad - cooking recipe

Ingredients

1 (375 g) package Catelli Bistro(R) Tri-Colour Fusilli
6 cups thinly sliced kale
8 slices bacon, cooked and crumbled
1/3 cup mayonnaise
3 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon garlic puree
1 teaspoon Dijon mustard
1 teaspoon anchovy paste
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons finely shredded Parmesan cheese
Lemon wedges

Preparation

Cook pasta according to package directions. Drain and rinse under cold water; transfer to large bowl. Add kale and bacon; toss well.
Whisk together mayonnaise, lemon juice, olive oil, garlic puree, mustard, anchovy paste, salt and pepper. Drizzle over pasta and toss to coat well. Sprinkle with Parmesan. Serve with lemon wedges.