In a 2 quart stock pot cook pasta according to box directions. Drain the pasta, rinse with cold water to stop the cooking process. Place cooked pasta into a large mixing bowl and set aside.
Rinse and chop kale, place on paper towel to allow kale to dry. Add dried kale, dried cranberries, salt, and pepper to pasta.
Add half of the caesar dressing and grated parmesan cheese to the pasta/kale mixture, stir well. Add remaining caesar dressing and stir until all ingredients are completely combined.
Garnish with additional parmesan cheese.
Store in an airtight container.