Cook the bowtie pasta according to the package directions, then drain in a colander.

Meanwhile, roughly chop the kale into small pieces, removing any large pieces of stem. Place the chopped kale in a bowl. Once the pasta is drained, add it to the kale and stir to let the residual heat slightly wilt the kale.

Drain the canned salmon and remove the skin and bones (if included), breaking the meat into bite-sized chunks as you go. Peel and dice the hard boiled eggs.

Add the salmon chunks, diced hard boiled eggs, and shredded Parmesan to the kale and pasta. Drizzle with Caesar dressing, then toss to coat everything in the dressing. Divide into four portions for meal-sized salads, or six smaller side-salad servings.