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

While the pasta cools, prepare the kale. Remove tough stems and chop the leaves into bite-sized pieces. Place the chopped kale in a large mixing bowl. Drizzle with olive oil and massage the leaves for about 2 minutes.

In a separate medium bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, and minced garlic. Season with salt and black pepper. Taste and adjust seasonings as needed.

Add the cooled pasta to the bowl with the massaged kale. Pour the creamy dressing over everything. Toss thoroughly to ensure every piece gets coated.

Fold in cherry tomatoes, red onion, and Parmesan cheese. Mix gently but thoroughly.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.