Ingredients
For the dressing:
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
2 teaspoons olive oil
2 teaspoons Dijon mustard
2 teaspoons lemon juice
1 garlic clove, minced
1 teaspoon anchovy paste
1 teaspoon Worcestershire sauce
1/4 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
2 teaspoons water
For the salad:
16 ounces BF Rigatoni pasta, cooked and drained
1 bunch Lacinato kale, stems removed, leaves chopped, washed and dried
6 ounces BF rotisserie chicken, cut into bite-size pieces
1/3 cup fresh Parmesan cheese, shaved
1/4 cup Saffron Road Crunchy Sea Salt Chickpeas
Directions
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Add all dressing ingredients except the water to a food processor and blend until smooth. Alternatively, use an immersion blender. Stir in the water until combined. Set aside.
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Add the pasta to a large bowl.
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Massage the kale with your hands until tender, about 2 minutes. Add the kale and rotisserie chicken to the pasta and toss to combine.
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Pour the dressing over the pasta mixture and toss until evenly coated.
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Top with shaved Parmesan and crunchy chickpeas. Serve immediately.
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