Cook the pasta as per the directions on the box, drain and cool.
Heat the olive oil in a large pan and add the cherry tomatoes.
Cook the tomatoes over a medium heat until the skins begin to slightly blister.
Transfer to a plate to cool.
In the same pan, add the water and kale, cover and steam for 2-3 minutes.
Drain and cool.
Transfer the drained pasta to a large bowl.
Add the tomatoes, kale, spinach, watercress and olives.
In a blender, combine the red wine vinegar, lemon juice, sugar, salt and pepper, garlic, basil and oregano.
Blend on high and gradually add the olive oil in a steady stream until emulsified.
Add the dressing to the pasta and toss well to coat.
Add the feta cheese and add more salt and pepper if desired.
Serve at once or store in the fridge until ready to use.