While you start boiling water for the pasta, remove the kale stems and slice the leaves into 1/2-inch ribbons. Finely chop the sun-dried tomatoes into 1/4-inch pieces, mince the garlic cloves, and pack the basil tightly to measure accurately. Once prepped, place the sliced kale in a large bowl and drizzle with 1 tablespoon of the olive oil. Massage the kale vigorously with your hands for 1-2 minutes until it becomes tender and darkens slightly—this breaks down the fibers and makes it much more pleasant to eat in a cold salad.

Boil salted water in a pot and cook the pasta according to package directions until al dente. Drain well in a colander and set aside to cool slightly. I find that letting the pasta cool for a few minutes before mixing prevents the cheeses from getting too oily and clumpy.

While the pasta cooks, combine the garlic, basil, white wine vinegar, lemon juice, remaining 3 tablespoons of olive oil, salt, pepper, and red pepper flakes in a food processor. Pulse until the basil and garlic are finely incorporated and you have a vibrant green dressing with a pourable consistency. Taste and adjust seasoning as needed—the dressing should be balanced between bright acidity and herbaceous flavor.

In the same large bowl with the massaged kale, add the cooled pasta, sun-dried tomatoes, parmesan, and feta. Pour the dressing from Step 3 over everything and toss thoroughly until all components are evenly coated and distributed. Make sure to scrape the bottom of the bowl to incorporate any dressing that settles.

Cover the bowl and refrigerate for at least 1 hour before serving. This allows the flavors to meld together and the kale to become even more tender. The pasta salad actually tastes better the next day, so don't hesitate to make it ahead for gatherings.