Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to package instructions until al dente.

Drain the pasta in a colander and rinse under cold water to stop the cooking process.

In a large mixing bowl, combine the chopped kale with a pinch of salt. Massage the kale for about 2-3 minutes until it softens.

In a separate bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, minced garlic, Worcestershire sauce, black pepper, and salt until smooth.

Add the cooked pasta, cherry tomatoes, and grated parmesan cheese to the bowl with the kale.

Pour the dressing over the salad and toss everything together until well coated.

Serve immediately or refrigerate for 30 minutes to allow flavors to meld.