Lemon Shrimp Salad

This was taken from a easy summer meals magazine

8 cups of water
2/3 cup of uncooked rotini (corkscrew pasta)
1 1/2 lbs of shrimp peeled and deveined
1 cup of halved cherry tomatoes
1/3 cup of sliced celery
1/2 cup of chopped peeled avocado
1/2 cup of chopped seeded poblano pepper
2 tablespoons of fresh cilantro sprigs
2 teaspoons of lemon zest
3 tablespoons of fresh lemon juice
1 tablespoon extravirgin olive oil
Salt to taste
Fresh ground pepper

Bring 8 cups of water to a boil and add pasta. Cooks for 5 min or until almost tender. Add shrimp to pan;cook for 3 minutes or until done. Drain. Rinse with cold water, and drain well. Combine pasta mixture, with tomatoes and the next 4 ingredients in a bowl and toss well. In a separate bowl, combine lemon zest, lemon juice and olive oil and pour over pasta mixture. Serve with black pepper.