Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.

While the pasta cooks, place your chopped kale in a large bowl. Drizzle with a teaspoon of olive oil and a pinch of salt. Gently massage the kale with your hands for 2-3 minutes until it becomes darker in color and more tender. This simple step removes any bitterness and makes the kale much more pleasant to eat.

In a small bowl or jar, combine the olive oil, lemon juice, Dijon mustard, minced garlic, oregano, salt, and pepper. Whisk or shake until well emulsified.

To the bowl with the massaged kale, add the cooked pasta, cherry tomatoes, cucumber, Kalamata olives, sun-dried tomatoes, and red onion. Pour the vinaigrette over the salad and toss gently to combine everything.

Gently fold in the crumbled feta cheese. You can serve the salad immediately, or let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.