Boil orecchiette pasta until al dente about 8 minutes. Drain, rinse and transfer to a large mixing bowl.

Cook bacon until crispy. Drain on paper towels and let cool. Chop into small bite size pieces.

Chop raw kale into small bite sized pieces. Boil kale for 3 to 4 minutes. Blanch in cold water when done cooking after straining. Remove from water and add to pasta mixture.

Drain sundried tomatoes out of oil and roughly chop into small pieces. Add to the pasta.

Mix pasta thoroughly then add parmesan cheese, lemon juice, salt & pepper and walnut oil. Give it a good toss together. Keep refrigerated until ready to serve. Garnish pasta salad with fresh romano cheese shavings.

** This salad can be served either warm or cold to your liking.**

(Adapted from Cooking Light)