Cook pasta al dente according to package instructions. Rinse, drain and set aside.
In a large nonstick skillet coated with olive oil spray, add the shrimp and garlic and cook until the shrimp turns salmon-colored. Remove from heat and allow to cool.
In a large bowl, combine the pasta, cooled shrimp, olives, artichoke hearts and tomatoes.
Season with salt and pepper. In a small bowl, whisk together oil, zest, juice, vinegar and parsley. Pour over shrimp mixture. Toss thoroughly to coat. Add the crumbled feta and gently toss.
Serve it up Suzy-Style:
For an outing or picnic, I like to make this seem like gourmet takeout so I put it in small aluminum containers with clear lids. You can get them at the store or from restaurant supply companies online. I place it in and put cute labels on the clear top and write the name of the recipe on it.
Recipe courtesy of Susannah Locketti