Begin 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 around 8–10 minutes, until al dente. Once cooked, drain the pasta in a colander and set it aside.

Return the drained fusilli to the pot and drizzle it with a tablespoon of olive oil, tossing gently to prevent sticking. To cool down the pasta quickly, add a few ice cubes to the pot and stir for a minute.

While the pasta cools, grab your food processor. Combine the ripe avocado, fresh spinach, basil, dill, white wine vinegar, garlic, and nutritional yeast in the bowl. Pulse until the mixture is smooth and creamy.

Once the pasta has cooled, pour the creamy Green Goddess dressing over it in the pot. Add in the chopped green onions. Toss everything together gently until the pasta is evenly coated.

Serve the Green Goddess Pasta Salad immediately or let it chill in the refrigerator for 10–15 minutes to enhance the flavors.