Remove the tough stems from the kale and chop the leaves into 1/2-inch ribbons. Place the kale in a large bowl and drizzle with 1 tablespoon of the olive oil, then massage it gently with your hands for 1-2 minutes until it becomes slightly tender and darker in color—this breaks down the fibers and makes it more pleasant to eat raw. While the kale softens, cook the rotini pasta according to package directions in salted boiling water. Drain the pasta thoroughly and set aside to cool slightly.

In a small bowl, whisk together the remaining 3 tablespoons of olive oil, basil pesto, white balsamic vinegar, fresh lemon juice, minced garlic, Italian seasoning, and red pepper flakes. Whisk until well combined and emulsified. I like to add a pinch of salt and black pepper to the dressing itself rather than just the final salad—it distributes the seasoning more evenly throughout the dish.

In a large bowl, combine the massaged kale from Step 1, cooled pasta from Step 1, feta cheese crumbles, grated Parmesan cheese, and chopped sun-dried tomatoes. Pour the dressing from Step 2 over the salad and toss thoroughly until all ingredients are well coated and evenly distributed. Make sure to scrape the bottom of the bowl to incorporate any dressing that settles.

Cover the salad and refrigerate for at least 30 minutes before serving. This resting period allows the flavors to meld together and the kale to continue softening slightly while absorbing the dressing. I find the salad actually tastes better the next day, so don't hesitate to make it ahead—the flavors continue to develop and the texture becomes even more cohesive.