Cook the pasta by boiling salted water, add short pasta, and cook for 8-10 minutes until al dente. Drain and rinse under cold water.

Finely chop the cilantro, red onion, and bell pepper. Halve the cherry tomatoes and dice the avocado. Combine in a large mixing bowl.

Make the dressing by whisking lime juice, olive oil, honey, minced garlic, salt, and pepper in a small bowl until smooth.

Combine the cooled pasta with the vegetables in the mixing bowl. Drizzle dressing over and toss gently to coat evenly.

Taste and adjust seasoning with salt and pepper if needed. Chill in the fridge for about 15 minutes before serving.

Serve in a colorful bowl or platter, garnish with extra cilantro or lime wedges if desired.