Lemon-Splashed Shrimp Salad

This recipe is great for a lite summer meal or perhaps a side dish for a barbecue. It comes from Cooking Light. Enjoy.

"Ingredients
8 cups water
2/3 cup uncooked rotini (corkscrew pasta)
1 1/2 pounds large shrimp, peeled and deveined
1 cup halved cherry tomatoes
3/4 cup sliced celery
1/2 cup chopped avocado
1/2 cup chopped seeded poblano pepper
2 tablespoons chopped fresh cilantro
2 teaspoons grated lemon rind
3 tablespoons fresh lemon juice
2 teaspoons extra-virgin olive oil
3/4 teaspoon kosher salt
Preparation
Bring 8 cups water to a boil in a large saucepan. Add pasta to pan; cook 5 minutes or until almost tender. Add shrimp to pan; cook 3 minutes or until done. Drain. Rinse with cold water; drain well. Combine pasta mixture, tomatoes, celery, avocado, poblano, cilantro, rind, juice, olive oil, and salt in a bowl; toss well." (Cooking Light, September 2010, p135)