Bring a large pot of well-salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente, usually 8-10 minutes.
While pasta cooks, prepare the kale by removing stems and chopping leaves into bite-sized pieces. Place in a large salad bowl.
Drizzle 1 tablespoon of olive oil over the kale along with a pinch of salt. Using clean hands, massage the kale for 2-3 minutes until it darkens and becomes tender.
Drain the cooked pasta in a colander and rinse with cold water to stop the cooking process. Shake off excess water and allow to cool for about 5 minutes.
Add the cooled pasta to the bowl with the massaged kale. Add the halved cherry tomatoes, Parmesan cheese, and toasted pine nuts.
In a small bowl, whisk together the remaining tablespoon of olive oil, lemon juice, and any optional flavor enhancers. Pour over the salad.
Season with salt and freshly ground black pepper. Toss all ingredients thoroughly until everything is evenly coated with dressing.
Let the salad rest for at least 10 minutes before serving to allow flavors to meld. For best results, let it sit for 30 minutes to an hour.
Taste and adjust seasonings just before serving, adding more salt, pepper, or lemon juice if needed.
