Avocado and Artichoke Pasta Salad

2 cups uncooked spiral pasta
1 can (14 oz.) water-packed artichoke hearts, drained& coarsely chopped
2 Roma tomatoes, seeded & chopped
1 medium ripe avocado, peeled & cubed
1/4 cup grated Romano cheese

Dressing:
1/4 cup canola oil
2 Tbls. lime juice
1 Tbls. minced fresh cilantro
1 1/2 tsp. grated lime peel
1/2 tsp. salt
1/2 tsp. pepper

Cook pasta according to package directions. Drain; rinse with cold water. In a large bowl, combine pasta, artichoke hearts, tomatoes, avocado and cheese. In a small bowl, whisk dressing ingredients. Pour over pasta mixture; toss gently to combine. Refrigerate, covered, until served. Enjoy!