Cook the pasta. Bring a large pot of salted water to a boil. Cook pasta until just al dente. Drain, rinse under cool water to stop cooking, and toss with a drizzle of olive oil to prevent sticking.

Prep the shrimp. Pat shrimp dry. Season with salt, pepper, and a pinch of red pepper flakes. If you like, add a squeeze of lemon.

Sauté or poach the shrimp. For sautéing: heat 1 tablespoon olive oil in a skillet over medium-high. Cook shrimp 1–2 minutes per side until pink and opaque. For poaching: simmer seasoned water with a lemon slice, then add shrimp and cook 2–3 minutes. Transfer to a plate to cool.

Chop the veggies. Halve the tomatoes, dice the cucumber and bell pepper, and thinly slice the red onion. Roughly chop the spinach or arugula if leaves are large. Chop the herbs.

Make the dressing. In a bowl, whisk together 2 tablespoons olive oil, 1/3 cup Greek yogurt, juice and zest of 1 lemon, 1 tablespoon red wine vinegar, 1–2 teaspoons Dijon, finely grated garlic (if using), 1/2 teaspoon salt, and black pepper. Adjust to taste—more lemon for brightness, more yogurt for creaminess.

Combine. In a large bowl, add cooled pasta, shrimp, tomatoes, cucumber, bell pepper, onion, greens, and herbs. Pour over the dressing and toss gently until everything is coated.

Finish and chill. Fold in feta and capers or olives if using. Taste and adjust salt, pepper, and acidity. Chill 20–30 minutes so flavors meld, or serve right away if you’re hungry.