In a medium bowl, combine the shrimp with 2 tbsp olive oil, 1 tbsp lemon juice, 1 tbsp chopped fresh dill, garlic powder, salt, and black pepper. Toss to coat evenly. Marinate for at least 10 minutes while you prepare the pasta.

Bring a large pot of salted water to a rolling boil. Add the rotini pasta and cook according to package directions until al dente, about 8-10 minutes. Drain thoroughly and rinse with cold water to stop the cooking and cool the pasta. Set aside.

Preheat your air fryer to 375°F (190°C). Arrange the marinated shrimp in a single layer in the air fryer basket (cook in batches if necessary). Air fry for 6-8 minutes, flipping halfway through, until shrimp are pink and cooked through. Alternatively, you can sauté the shrimp in a skillet over medium-high heat for 2-3 minutes per side until cooked. Let cool slightly.

In a small bowl, whisk together the 1/4 cup extra virgin olive oil, 3 tbsp lemon juice, Dijon mustard, honey (or maple syrup), minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper until well combined and emulsified.

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

Pour the prepared zesty lemon dressing over the pasta and shrimp mixture. Toss gently to ensure all ingredients are evenly coated. Stir in the crumbled feta cheese (if using).

Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, garnish with fresh chopped parsley.