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

While pasta cooks, pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with 1 tablespoon olive oil, garlic powder, paprika, salt, and black pepper until evenly coated.

Cook shrimp: If using an air fryer, preheat to 400°F (200°C). Arrange 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 shrimp are pink and cooked through. If using a skillet, heat 1 tablespoon olive oil over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and opaque. Let cooked shrimp cool slightly, then halve or chop into bite-sized pieces if desired.

In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper for the dressing until well combined.

Chop all the vegetables: halve the cherry tomatoes, dice the cucumber, finely dice the red onion, halve the Kalamata olives, and dice the red bell pepper. Chop the fresh parsley and dill.

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

Pour the lemon-herb dressing over the salad ingredients. Toss gently to ensure everything is evenly coated.

For best flavor, cover the bowl and refrigerate the Mediterranean Shrimp and Pasta Salad for at least 30 minutes before serving, allowing the flavors to meld. Toss again before serving.