Cook the pasta according to package instructions.

While the pasta is cooking, prepare the pesto.

Combine avocado, basil, garlic, lemon juice, lemon zest, cucumber, and sea salt in a food processor.

Blend until smooth, adding water as needed to reach desired consistency.

Taste and adjust seasoning with more salt or lemon juice.

Drain the cooked pasta and rinse with cold water.

In a large bowl, mix the pesto with the cooked pasta.

Slice the cherry tomatoes, red bell pepper, and cucumber.

Add the sliced vegetables to the pasta salad and toss to combine.

Serve immediately or chill for later.