Cook the linguine according to package directions. Drain and rinse well with cool water. Set aside. (You can do this part in advance if you want to serve the salad cold.)
Heat the oil to shimmering in a non-stick skillet. Add the shrimp and season to taste with salt and pepper. Saute the shrimp, stirring, for about 10 minutes or until the shrimp is pink and cooked through. Be careful not to overcook it or it will be tough.
Transfer the cooled pasta into a large salad bowl and add the pesto or basil sauce. Toss well, distributing the sauce throughout. Adjust seasoning with salt and pepper.
Divide the pasta among four plates and top with equal amounts of shrimp, pepper strips, tomatoes, and olives. Top with cheese and parsley, if using.
Salad may be served warm, cold, or at room temperature.
Notes
Nutritional values are approximate and are based on ⅛ of the recipe and do not include optional garnishes. Refrigerate leftovers promptly and use within 4 days.