1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Once cooked, drain the pasta thoroughly and rinse with cold water to stop the cooking process and cool it down. This prevents the pasta from becoming mushy and helps the salad stay refreshing.

2. Prepare the dressing: In a large bowl, whisk together the fresh lime juice, olive oil, ground cumin, chili powder, salt, and pepper. If you’re adding jalapeño, stir it into the dressing now. Whisk until all the ingredients are well combined and the dressing is emulsified.

3. Combine the main ingredients: Add the cooled, drained pasta to the bowl with the dressing. Toss gently to ensure the pasta is evenly coated.

4. Add the shrimp and aromatics: Next, add the cooked shrimp, finely diced red onion, and chopped fresh cilantro to the pasta mixture. Gently fold these ingredients into the pasta.

5. Fold in the avocado: Just before serving, add the diced avocado. Gently fold it into the salad to avoid mashing it too much. The avocado adds a creamy texture and rich flavor, but it’s best added last to maintain its shape and color.

6. Taste and adjust: Give the salad a taste test. Adjust seasonings as needed, adding more salt, pepper, or lime juice if you feel it needs a boost.

7. Chill (optional but recommended): For the best flavor, cover the bowl and refrigerate the pasta salad for at least 30 minutes before serving. This allows the flavors to meld and intensify, making the salad even more delicious.