Begin by bringing a large pot of salted water to a rolling boil. Add the mezze rigatoni and cook until al dente, usually around 8-10 minutes. Drain the pasta and spread it out on a baking tray to cool completely.

In a medium skillet over medium heat, combine panko breadcrumbs with lemon zest, grated garlic, 2 tablespoons of olive oil, and a pinch of salt and pepper. Stir continuously until golden brown and fragrant, about 4-5 minutes. Transfer to a bowl to cool.

In a blender or food processor, combine mayonnaise, freshly grated Parmesan, anchovies, remaining garlic, lemon juice, Dijon mustard, and a pinch of salt and pepper. Blend until smooth and creamy, about 1 minute.

In a large mixing bowl, drizzle baby kale with remaining olive oil and massage for 2-3 minutes until soft. Add cooled pasta and creamy dressing, mixing thoroughly.

Cover the mixing bowl and chill in the refrigerator for at least 4 hours, or ideally overnight, allowing flavors to meld.

Before serving, gently stir the salad, add Parmesan shavings and half of the crispy breadcrumbs, then mix lightly.