Bring a large pot of salted water to a rolling boil. Add the rotini pasta and cook according to package directions until al dente. Drain the pasta well, rinse with cold water to stop cooking and cool it down, then toss with 1 tbsp olive oil to prevent sticking. Set aside.

While the pasta cooks, pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with 1 tbsp olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated.

Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, or until pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove from heat and let cool slightly, then cut larger shrimp in half if desired. Set aside.

In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, dried oregano, garlic powder, salt, and black pepper until well combined and emulsified.

In a large mixing bowl, combine the cooled pasta, cooked shrimp, halved cherry tomatoes, diced cucumber, sliced red onion, and halved Kalamata olives.

Pour the prepared dressing over the pasta and vegetable mixture. Toss gently to ensure all ingredients are evenly coated.

Add the crumbled feta cheese and chopped fresh parsley. Toss once more lightly. Taste and adjust seasoning if needed.

For best flavor, cover the bowl and refrigerate the Shrimp Pasta Salad for at least 30 minutes (or up to several hours) before serving to allow the flavors to meld.