Cook pasta according to package directions. Drain in a colander and rinse until cold water until cool. Set the pasta aside.

In a large mixing bowl, add the shredded kale, 1 teaspoon of olive oil, and the salt. With your hands massage the kale for 2-3 minutes, until the kale starts to break down and become tender.

To the massaged kale, add the cooked and cooled pasta, and the chopped sundried tomatoes.

To a blender, add the vinaigrette dressing ingredients: fresh basil, olive oil, red wine vinegar, garlic cloves, lemon juice, and Italian seasonings.

Start by blending the dressing on low speed, then work your way up to medium speed until the basil and garlic are blended into a sauce. If your dressing is too thick, add 1 tablespoon of water at a time until you reach the desired consistency you prefer.

Add the feta cheese to the salad, and pour the basil vinaigrette over the top.

Mix the pasta salad well, until all the ingredients are well-combined and the dressing covered all the pasta and kale. Add freshly grated parmesan cheese on top, and serve at room temperature.