Cook the rotini according to package directions. Drain.
Meanwhile, into a large bowl, with a garlic press, crush the garlic. Whisk in the yogurt, mustard, Parmesan, lemon juice, and 3 tbsp water. Season with salt and pepper to taste.
Tear kale leaves from tough stems. Thinly slice leaves and add to dressing. Toss until well combined. Halve the tomatoes and add to kale mixture, along with drained pasta. Toss until well mixed. Serve immediately or cover and refrigerate up to 4 hours.