Start by boiling water in a large pot. Add the pasta and cook according to package instructions until al dente.

While the pasta cooks, heat a skillet over medium heat. Add a splash of olive oil, then toss in the shrimp and sauté until they turn pink, about 3 to 5 minutes.

Once the pasta is ready, drain it in a colander. Rinse it under cold water to stop the cooking process and cool it down.

In a large mixing bowl, combine the cooled pasta, cooked shrimp, cherry tomatoes, cucumber, red onion, and parsley.

In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper.

Pour the dressing over the pasta mixture. Toss gently to combine everything without breaking the shrimp.

For the best flavor, chill the salad in the refrigerator for at least 15 minutes.

Once chilled, give the salad a final toss and serve.