Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to cool, then transfer to a large mixing bowl.
While the pasta cooks, heat one tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, until it becomes aromatic and slightly golden.
Add the shrimp to the skillet with the garlic. Cook for 2-3 minutes per side until they turn pink and are cooked through. Remove from heat and set aside to cool slightly.
Add the cooked shrimp to the bowl with the cooled pasta. Toss gently to combine.
Stir in the basil pesto until the pasta and shrimp are evenly coated, creating a vibrant green sauce that clings nicely.
Fold in the halved cherry tomatoes, chopped cucumber, and remaining minced garlic for added freshness and crunch.
Season with salt and freshly ground black pepper to taste, mixing everything thoroughly so flavors meld together.
Cover and refrigerate the pasta salad for at least 15 minutes to allow flavors to develop and the dish to chill.
Give the salad a gentle toss before serving to redistribute the pesto and vegetables evenly.
Serve the shrimp pesto pasta salad cold, garnished with extra cherry tomatoes or fresh basil if desired.
