Start by bringing a large pot of salted water to a rolling boil over high heat. Add the fusilli pasta and cook according to the package instructions, typically for about 8–10 minutes, until al dente.

Once the pasta is cooked, carefully drain it in a colander and return it to the warm pot. Drizzle a tablespoon of olive oil over the pasta to prevent it from sticking together.

To cool it down quickly, toss in a few ice cubes amidst the pasta and stir gently, letting it rest for about 2–3 minutes.

In a blender, combine the ripe avocado, fresh herbs, white wine vinegar, minced garlic, nutritional yeast, and a pinch of salt. Blend everything on high for about 30 seconds, or until the mixture is smooth and creamy.

Chop your fresh spinach, green onions, and any other desired veggies, such as chickpeas for protein. Lift the cooled pasta from the pot and add the chopped vegetables.

Combine everything gently.

Pour the creamy dressing over the pasta and veggie mixture. Using a large spoon or spatula, gently toss everything together until well coated.

Garnish your salad with additional sliced green onions or a sprinkle of extra nutritional yeast if desired. Serve immediately or chill in the fridge for about 15 minutes.