Bring a large pot of salted water to a boil. Add 8 ounces of pasta and cook according to package instructions, about 8-10 minutes, until al dente. Drain and rinse under cold water.

In a large bowl, combine cooled pasta, 1 cup artichoke hearts, 1 cup diced plum tomatoes, and 1 diced avocado. Gently fold together to keep avocado intact.

In a small bowl, whisk together ⅓ cup canola oil, juice and zest of 1 lime, ½ cup chopped cilantro, kosher salt, and pepper. Adjust seasoning as necessary.

Pour the dressing over the salad mixture and gently toss until all ingredients are coated.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.