Start by removing the tough stems from the kale leaves, thinly slice the kale, and massage with olive oil for 1-2 minutes.

In a pot, bring salted water to a boil. Add pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.

In the large bowl with massaged kale, add cooled pasta, crumbled feta, grated Parmesan, and sun-dried tomatoes. Mix gently.

Whisk together dressing ingredients in a small bowl, then pour over salad and toss to coat evenly.

Cover and let the salad rest for about 30 minutes at room temperature to meld flavors.

Before serving, toss again and adjust seasoning with salt and pepper if needed. Serve chilled or at room temperature.