In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.

While the pasta is cooking, heat a skillet over medium heat. Add a splash of oil and then the shrimp. Season with salt and pepper. Cook until shrimp are pink and opaque, about 3-4 minutes. Remove from heat and let cool.

In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, and red onion.

Add the cooled pasta and shrimp to the mixing bowl. Pour in the ranch dressing and toss everything together until fully coated.

Give your salad a taste and adjust the seasoning with more salt and pepper if needed.

Serve chilled or at room temperature, garnished with lemon wedges on the side.