Cook the pasta according to package directions in a large pot of salted boiling water until al dente. Drain thoroughly and rinse with cold water to stop cooking and cool it down. Set aside.

In a medium bowl, toss the peeled and deveined shrimp with 1 tablespoon olive oil, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until evenly coated.

Preheat your air fryer to 375°F (190°C). Arrange the shrimp in a single layer in the air fryer basket (cook in batches if necessary). Air fry for 6-8 minutes, shaking the basket halfway through, until the shrimp are pink and cooked through.

While the shrimp cooks, prepare the dressing. In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, red wine vinegar, 1 teaspoon dried oregano, Dijon mustard, minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined.

In a large mixing bowl, combine the cooled pasta, cooked shrimp, halved cherry tomatoes, diced English cucumber, thinly sliced red onion, halved Kalamata olives, crumbled feta cheese, and chopped fresh parsley.

Pour the lemon-herb dressing over the salad ingredients. Gently toss until everything is evenly coated.

Taste and adjust seasonings if needed. For best flavor, cover and chill the salad in the refrigerator for at least 30 minutes before serving, allowing the flavors to meld.