1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add your chosen pasta (rotini, penne, or fusilli work well) and cook according to package directions until al dente. Once cooked, drain the pasta thoroughly and rinse it under cold water to stop the cooking process and prevent it from sticking. Set aside to cool slightly.

2. Prepare the vegetables: While the pasta cooks, wash and prepare your vegetables. Halve the cherry tomatoes, dice the cucumber, and finely dice the red onion. Chop the fresh parsley. Having these ready will make assembly quick and easy.

3. Make the dressing: In a small bowl, whisk together the light mayonnaise or Greek yogurt, olive oil, lemon juice, Dijon mustard, and garlic powder. Season with salt and black pepper to taste. Whisk until the dressing is smooth and well combined. Taste and adjust seasonings as needed; you might want a little more lemon juice for brightness or a pinch more salt.

4. Combine ingredients: In a large mixing bowl, add the cooled pasta, cooked shrimp, halved cherry tomatoes, diced cucumber, and finely diced red onion.

5. Dress the salad: Pour the prepared dressing over the pasta and vegetable mixture.

6. Toss gently: Using a large spoon or spatula, gently toss all the ingredients together until everything is evenly coated with the dressing. Be careful not to mash the shrimp or pasta.

7. Chill before serving: For the best flavor, cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. This also ensures the salad is nicely chilled, which is ideal for a pasta salad.

8. Garnish and serve: Before serving, give the salad another gentle toss and sprinkle with the chopped fresh parsley for a burst of color and fresh flavor. Serve chilled.