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Cook pasta according to package instructions until al dente; drain and rinse under cold water to cool.
In a large bowl, combine the cooked shrimp, cherry tomatoes, cucumber, red bell pepper, red onion, parsley, and basil.
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper to create the dressing.
Toss the pasta with the shrimp and vegetable mixture. Drizzle the dressing over the salad and gently toss to combine everything evenly.
Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Serve chilled, garnished with additional parsley or basil and lemon wedges on the side..
