Grilled Caesar Pasta Salad with Kale

To make the vinaigrette, combine olive oil, lemon juice and zest, brown mustard, Worcestershire sauce, garlic and Parmesan in a mason jar. Seal with the lid, and shake until everything is well combined. Set the dressing aside.

Preheat grill to 350°F. Remove the bottom-most woody stalk from each kale leaf so you only have the green leaf and stalk it is attached to. If desired, spray each leaf with olive oil or cooking spray. Grill for about 6 minutes, flipping halfway through. The time will depend on how large your kale leaves are. The larger the leaf, the longer it will take to grill. Once the kale is wilted slightly and tender, remove from the grill and roughly chop into bite-sized pieces.

In a large bowl, toss together the kale, pasta, shredded Parmesan, and the Caesar vinaigrette. Serve immediately.