Cook the pasta according to package directions, drain and return to the pan.
Toss with the olive oil and set aside to cool for 5 minutes.
While the pasta cools, make the dressing. Whisk the olive oil, lemon juice, mayonnaise, lemon zest, and garlic together until well blended. Season to taste with salt and pepper.
Add the shrimp, red onion, cherry tomatoes, and kalamata olives to the pasta. Pour on the dressing and toss to combine.
Add the feta cheese and parsley and mix gently.
Transfer to a serving platter and garnish with lemon wedges.
Tips for Making This Recipe
Start with pre-cooked shrimp from the seafood department of your local grocer. We generally buy jumbo shrimp (16 to 20 per pound), the type sold for shrimp cocktail.
Pick a pasta with grooves or ridges that will hold the dressing well. Rotini, penne, and farfalle are good choices.
Red onion is a classic ingredient in Greek salads and its flavor holds up well against bold ingredients like olives and artichokes. If you don't care for it choose a sweet onion like Vidalia.
Cherry (or grape) tomatoes hold their shape when tossed with other ingredients. If you prefer to use tomato wedges, add them right before serving and toss gently so they don't break up.
Kalamata olives are another classic Greek ingredient and they add a key flavor to this salad. If your local grocer has an olive bar, look for them there, but if not, jarred is fine. Mezzetta Pitted Kalamata Olives are our favorite.
Canned artichoke hearts, while not as quite as good as fresh or frozen, are very tasty and you can't beat the convenience. As far as brands go, we've used both Cento and Reese. They're easy to find and we're never disappointed.
Feta cheese is another classic Greek ingredient and also key to making this salad. We recommend buying feta in a block and crumbling it yourself as the pre-crumbled variety can be overly salty.