Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.

In a large bowl, combine the chopped kale, cherry tomatoes, cucumber, red onion, and feta cheese.

In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined.

Add the cooled pasta to the large bowl with the vegetables. Pour the dressing over the salad and toss gently to combine.

Let the salad sit for about 10 minutes to allow the flavors to meld. Serve chilled or at room temperature.