For the Salad:
16 oz Skinner®® Penne Rigate
8 oz fresh kale
  For the Dressing:
5 Tbsps mayonnaise
3 Tbsps lemon juice
2 Tbsps extra virgin olive oil
1 Tbsp Dijon mustard
1 Tbsp Worcestershire sauce
garlic cloves, minced
1/4 tsp grated lemon zest
1/2 cup freshly grated Parmesan cheese
  coarse salt, optional
  freshly ground black pepper, to taste

Cooking Directions:

For the Salad:

1.  Prepare pasta according to package directions.

2.  Remove stems and gently wash kale; and, chop into bite-size pieces.  Slice radishes thin.  Reserve kale and radishes.

For the Dressing:

3.  In a large bowl, whisk together all dressing ingredients. Season to taste with salt and pepper.

To serve:  Toss kale, radish slices, and cooked pasta with prepared dressing.  Can be served immediately; or, cooled down and served room temperature.