Remove the tough stems from the kale, then chop the leaves into ½-inch ribbons. In a large bowl, add 1 tablespoon of extra virgin olive oil and massage the kale for 1-2 minutes until tender.

Bring a pot of salted water to a rolling boil and cook the rotini pasta according to package directions, usually about 8-10 minutes for al dente. Drain and rinse under cold water.

In a small bowl, combine the remaining olive oil, basil pesto, white balsamic vinegar, fresh lemon juice, minced garlic, Italian seasoning, and red pepper flakes. Whisk together until emulsified.

In a large mixing bowl, combine the massaged kale, cooled rotini pasta, crumbled feta, grated Parmesan, and chopped sun-dried tomatoes. Toss gently until evenly distributed.

Pour the dressing over the salad mixture and toss gently to coat all ingredients evenly.

Cover the salad and refrigerate for at least 30 minutes before serving to allow flavors to meld.