Bring a pot of salted water to a boil and cook the rotini pasta according to package directions until al dente. While the pasta cooks, prepare your mise en place: remove stems from kale and tear leaves into 1-inch pieces, finely slice sun dried tomatoes into thin julienne strips, measure out the cheeses, and grate the lemon zest. Drain the pasta and set aside to cool slightly.

Add the garlic cloves, basil, extra virgin olive oil, white wine vinegar, lemon zest, salt, and black pepper to a food processor. Blend until smooth and well combined, creating a vibrant green dressing. Taste and adjust seasoning as needed. I like to pulse rather than fully puree the basil to keep some texture and prevent the dressing from becoming too bitter from over-processing.

Place the torn kale in a large bowl and drizzle with about 2 tablespoons of the basil-garlic dressing from Step 2. Massage the kale with your hands for 1-2 minutes, working the dressing into the leaves. This breaks down the kale's tough cell structure, making it more tender and allowing it to absorb flavors better. The kale should appear slightly darker and more wilted when ready.

Add the cooled pasta from Step 1, sun dried tomatoes, parmesan, feta, and toasted pine nuts to the massaged kale. Pour the remaining basil-garlic dressing over the salad and toss gently but thoroughly, ensuring all components are well coated and evenly distributed. I find that tossing with two forks helps incorporate the dressing without crushing the delicate kale leaves.

Transfer the salad to a serving bowl or storage container and refrigerate for at least 1 hour before serving. This resting time allows the flavors to meld together and the dressing to fully penetrate the kale and pasta. The salad can be made up to 4 hours ahead and tastes even better as it sits.