Begin by preparing the kale. Remove the tough stems and thinly slice the leaves. Drizzle a small amount of the dressing over the kale and massage for 2–3 minutes.

In a medium bowl, whisk together the olive oil, basil paste, white balsamic vinegar, minced garlic, Italian seasoning, red pepper flakes, salt, and pepper until well combined.

In a large pot, bring salted water to a boil. Cook your pasta according to package instructions until al dente, about 8–10 minutes. Drain and rinse under cold water.

In a spacious mixing bowl, combine the massaged kale, cooled pasta, crumbled feta cheese, grated Parmesan, and sun-dried tomatoes. Gently fold together.

Pour the remaining dressing over the salad and toss gently. Cover and let it rest at room temperature for 30 minutes to meld flavors.

Before serving, give the salad another toss and adjust seasoning with salt and pepper. Serve as a refreshing side dish or light meal.