Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the dry rotini pasta and cook according to package instructions, usually around 8-10 minutes, until al dente. Drain and rinse under cold water.

Make the Pesto: In a food processor, combine kale leaves, fresh basil, olive oil, shredded Parmesan, pine nuts, garlic, lemon juice, salt, and pepper. Blend until smooth, about 1-2 minutes.

Combine Ingredients: In a large mixing bowl, mix the cooled rotini pasta with cherry tomatoes, mozzarella pearls, and red onion. Toss gently.

Toss with Pesto: Add the pesto to the pasta mixture, tossing until evenly coated with the vibrant sauce.

Serve with Garnish: Transfer to a serving dish and top with shredded Parmesan and fresh basil leaves. Serve immediately or chill for 30 minutes.