Bring a large pot of salted water to a boil. Cook the fusilli pasta according to the package instructions until al dente, about 8-10 minutes. Drain and return to the pot.

Drizzle the cooked pasta with olive oil and add a few ice cubes. Toss gently to cool it down for about 5 minutes.

In a food processor, combine avocado, spinach, basil, dill, garlic, white wine vinegar, and nutritional yeast. Blend until smooth. Season with salt and pepper.

Add the dressing to the cooled pasta and any chopped vegetables or chickpeas. Toss gently to coat.

Transfer the salad to a serving bowl and sprinkle with sliced green onions.