Mediterranean Pasta Salad with Arugula and Shrimp

• 8 oz (½bag) Pastificio G. Di Martino Penne Mezani Rigate Pasta
• ¼ c extra virgin olive oil, divided
• 1 ¼ lbs peeled and deveined shrimp
• 1 tsp kosher salt
• ½ tsp freshly ground pepper
• ½ c Stonewall Kitchen Artichoke Pesto
• 1 (10 oz) jar Divina Roasted Red Tomatoes, drained and chopped
• 3 c arugula (about ½ of a 5 oz container)
• ¼ c Divina Pitted Kalamata Olives, drained
• ¼ c shaved parmesan, plus more for serving

Cook pasta according to package directions. Drain and rinse with cool water. Transfer to a large serving bowl and set aside.

While pasta cooks, heat 1 tbsp oil in a large skillet. Sprinkle shrimp with salt and pepper and cook, stirring often, until they are cooked through, about 3 minutes. Transfer to bowl with pasta. Add remaining ingredients and toss gently to combine. Top with more shaved parmesan and serve.