1. 1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the short pasta and cook according to package directions until al dente. Once cooked, drain the pasta thoroughly and rinse it under cold water to stop the cooking process and cool it down quickly. Set aside to drain completely.

2. 2. Prepare the kale: While the pasta cooks, place the chopped kale in a large mixing bowl. Drizzle with a tiny bit of olive oil (about 1 teaspoon) and a pinch of salt. Using your hands, massage the kale for 1-2 minutes until it softens and turns a brighter green. This step is crucial for tenderizing the kale and making it more palatable in a cold salad.

3. 3. Make the creamy Caesar dressing: In a blender or food processor, combine the cottage cheese, grated Parmesan cheese, olive oil, lemon juice, Dijon mustard, minced garlic, black pepper, and salt. Blend until completely smooth and creamy, scraping down the sides as needed. The dressing should be thick and pourable.

4. 4. Combine the ingredients: Add the cooled, drained pasta, halved cherry tomatoes, and thinly sliced red onion to the bowl with the massaged kale.

5. 5. Dress the salad: Pour the creamy cottage cheese Caesar dressing over the pasta and vegetable mixture.

6. 6. Toss everything together: Gently toss all the ingredients until the pasta, kale, and vegetables are evenly coated with the dressing. Ensure every piece is well-coated for maximum flavor.

7. 7. Chill before serving: For the best flavor, cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly.

8. 8. Serve and garnish: Before serving, give the salad another quick toss. Garnish with extra grated Parmesan cheese and croutons, if desired.