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

In a large mixing bowl, combine the cooled pasta, artichoke hearts, diced tomatoes, and avocado. Add grated Romano cheese and gently toss.

In a small bowl, whisk together canola oil, lime juice, cilantro, lime zest, kosher salt, and pepper.

Drizzle dressing over the pasta mixture and gently fold to ensure ingredients are evenly coated.

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