Bring a large pot of salted water to a boil. Add rotini and cook according to package directions until al dente. Drain and rinse under cold water to cool; set aside.

While pasta cooks, pat shrimp dry and season with salt and pepper. Heat a drizzle of olive oil in a large skillet over medium-high heat. Sauté shrimp for 2-3 minutes per side until pink and cooked through and internal temperature reaches 145°F (63°C). Transfer to a plate to cool.

In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, and a pinch of salt and pepper until emulsified.

In a large bowl, combine cooled pasta, shrimp, tomatoes, cucumber, red onion, olives, feta, dill, and parsley. Pour dressing over and toss gently to coat everything evenly.

Taste and adjust seasoning with more salt, pepper, or lemon juice. Serve chilled or at room temperature, garnished with extra herbs and lemon wedges.