In a small bowl or jar, combine ¾ cup of extra-virgin olive oil, minced garlic, chopped basil, fresh lemon juice, and a pinch of salt and pepper. Whisk or shake vigorously until well blended and emulsified. Set aside to allow flavors to meld.

Bring a large pot of salted water to a boil, then add the cheese tortellini. Cook according to package directions for 4-5 minutes until al dente. Drain and rinse under cold water to stop cooking.

While the tortellini is cooling, stem and finely chop 8 cups of shredded kale. Aim for bite-sized pieces for even distribution.

In a large mixing bowl, combine the cooled tortellini, chopped kale, crumbled feta cheese, grated Parmesan, and sliced sun-dried tomatoes. Gently stir to ensure even distribution.

Pour the prepared dressing evenly over the salad mixture. Toss gently but thoroughly to coat each ingredient.

Cover the salad with plastic wrap or transfer it to an airtight container, then refrigerate for at least 30 minutes before serving.