Greek Goddess Shrimp Salad

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8 ounces dry mini shell pasta

Olive oil cooking spray

1 pound medium shrimp, peeled and deveined

2 cloves minced garlic

16 Greek olives, pitted and quartered

1 (12 or 14-ounce) can artichoke hearts, quartered

1 cup small cherry tomatoes or grape tomatoes

Kosher salt and freshly ground black pepper

1/4 cup extra-virgin olive oil

1 lemon, zested and juiced

2 tablespoons red wine vinegar

2 tablespoons chopped fresh parsley leaves

4 ounces crumbled fat-free or regular feta cheese