Shrimp Pasta Salad With Fresh Fruit Salsa

• 2 cups uncooked farfalle (bow-tie) pasta (4 ounces)
• 1 head Boston lettuce
• 1 medium cucumber, cut lengthwise in half, then sliced crosswise
• 12 ounces cooked (peeled and deveined) large shrimp
• 1 avocado, sliced

Fresh Fruit Salsa

• 1/2 cup coarsely chopped pineapple
• 1/2 cup coarsely chopped strawberries
• 1 teaspoon grated orange peel
• 2 tablespoons orange juice
• 1 tablespoon olive or vegetable oil
• 1/4 teaspoon salt
• 1/8 teaspoon white pepper
• 2 kiwifruit, peeled and coarsely chopped
• 1 small jalapeño chile, chopped