Bring a pot of water to boil and cook the pasta according to package instructions.
While the pasta is cooking, combine all dressing ingredients in an airtight container and shake/stir well. Set aside in the fridge until ready to serve.
Drain the pasta and allow to cool. To prevent the pasta from sticking, drizzle 1-2 tsp of olive oil over the shells and stir to ensure an even coat.
In a large bowl, combine the beans, cucumbers, cherry tomatoes and red onion. Add the pasta once it has cooled.
Coat the salad in the dressing and mix well. Season with additional salt and pepper if desired.
Slice the avocado right before serving and mix into the salad.
Store the leftover salad in the fridge for 3-4 days.
Notes
*You may opt for chickpeas, black beans or navy beans.