Kale Caesar Tortellini Salad

For the salad: 

3 Tbsp. extra-virgin olive oil, divided

3/4 cup panko bread crumbs

1/2 tsp. kosher salt

1/2 tsp. garlic powder 

20 ounces cheese tortellini

1 large bunch curly kale

1/2 cup chopped sun-dried tomatoes

Grated parmesan, for serving

For the dressing: 

1/2 cup extra-virgin olive oil

1/4 cup mayonnaise

1/4 cup grated parmesan

Juice of 1 large lemon

2 large garlic cloves

2 tsp. fish sauce

1 tsp. Worcestershire sauce

1 tsp. dijon mustard

1 tsp. kosher salt

1/2 tsp. ground black pepper

1. Start by making the crispy breadcrumbs. In a medium skillet over medium heat, add 2 Tbsp. olive oil, the panko breadcrumbs, kosher salt, and garlic powder. Stir until breadcrumbs are evenly coated in oil. Toast until breadcrumbs are deep golden brown and fragrant, then remove from heat and transfer the breadcrumbs to a plate in an even layer to cool completely. 
2. Next, prepare the tortellini according to package directions. Drain the cooked tortellini and rinse under cold water to stop cooking and begin cooling. Set aside. 
3. To prepare the kale, remove the leaves from the stems. Tear the leaves into bite-size pieces (about 2 inches) and add them to a large mixing bowl. Drizzle the kale with remaining tablespoon of olive oil and using your hands, massage the kale leaves until they are coated in oil and starting to soften. The total volume of kale should reduce by about one-third.
4. To the large bowl with kale, add the cooked tortellini and chopped sun-dried tomatoes. Set aside. 
5. To make the Caesar dressing, combine all the dressing ingredients except for the olive oil in a high-speed blender. Blend until smooth, then slowly stream in olive oil while the blender is running. 
6. Pour the dressing over the kale and tortellini, and toss until evenly coated. 
7. Serve immediately, or cover and refrigerate until ready to serve. To serve, garnish the dressed salad with the toasted, crispy breadcrumbs and grated parmesan sprinkled evenly over the salad.
8. Store leftovers in the refrigerator for up to 5 days.