Step 1

Bring a large pot of heavily salted water to a boil. Add 1 pound dry short pasta and cook according to package instructions until al dente. Drain in a colander, then rinse pasta in cold water to stop the cooking. Set aside in the colander to continue draining while you prepare the rest of the salad.

Step 2

If using cooked shrimp, thaw 1 pound small shrimp if frozen. If using uncooked shrimp, bring 6 cups water to a boil in a large saucepan over medium heat. Add the shrimp and simmer until fully pink and curled, about 2 minutes. Drain, then rinse under cold water to stop the cooking. Pat dry with towels. Transfer to a large bowl.

Step 3

Prepare the following, adding each to the bowl of shrimp as it is completed: Finely dice 3 celery stalks, 1 medium red bell pepper, and 1/2 medium red onion (about 3 cups total). Coarsely chop 1/2 bunch fresh dill fronds until you have about 1/4 cup. Halve 1 cup cherry tomatoes. Crumble 4 ounces feta cheese (about 1 cup). Add the pasta and toss to combine.

Step 4

Juice of 1 medium lemon (about 3 tablespoons) into a small bowl. Add 1/3 cup mayonnaise, 2 teaspoons Dijon mustard, 2 teaspoons honey, 1 1/2 teaspoons Old Bay or Cajun seasoning, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Whisk to combine. Pour over the pasta salad and toss to coat. Taste and season with more kosher salt as needed. Serve immediately or refrigerate for 1 hour before serving to serve chilled.