Lime-Shrimp Avocado Pasta Salad

Marinate shrimp overnight with 1/4 cup lime juice in a large bowl covered with plastic wrap. Drain shrimp.

Heat shrimp in a microwave-safe bowl until they are bright pink on the outside about 6 minutes. Allow shrimp to cool.

Bring a large pot of lightly salted water to a boil. Cook cellentani in the boiling water stirring occasionally until cooked through but firm to the bite 12 minutes. Drain then rinse with cold water until cool.

Mix shrimp pasta avocados grape tomatoes red onion and cilantro in a bowl.

Whisk olive oil 1/4 cup lime juice garlic Worcestershire sauce dry mustard salt and black pepper in a bowl until dressing is well mixed.

Pour dressing over shrimp mixture; toss to coat. Chill before serving.