Boil the pasta: Bring a large pot of salted water to a boil. Cook pasta until just al dente. Reserve 1/4 cup pasta water, then drain and spread on a sheet pan to cool slightly.

Make the dressing: In a large bowl, whisk together 1/3 cup olive oil, lemon zest, lemon juice, garlic, Dijon, honey, red pepper flakes, 1/2 teaspoon salt, and several grinds of black pepper. Adjust to taste—add a splash of pasta water if you want it silkier.

Season the shrimp: Pat shrimp dry. Toss with a drizzle of olive oil, a pinch of salt, pepper, and a little lemon zest or garlic powder if you like.

Cook the shrimp: Heat a large skillet over medium-high. Add a thin film of olive oil. Cook shrimp 1–2 minutes per side, just until pink and opaque. Transfer to a plate to cool slightly.

Toss the pasta: Add warm (not hot) pasta to the dressing bowl and toss well so it absorbs the flavors.

Add the veggies: Fold in tomatoes, cucumber, bell pepper, and red onion. Sprinkle in the herbs and olives, then add the shrimp.

Finish with feta: Gently mix in crumbled feta. Taste and adjust salt, pepper, lemon, and honey as needed. If it seems dry, add a splash more olive oil or pasta water.

Chill or serve: Serve slightly warm, or cover and chill for at least 30 minutes for the flavors to meld. Stir before serving.