Begin by boiling salted water in a large pot over high heat. Once it reaches a rolling boil, add your preferred pasta and cook according to the package instructions, usually about 8-10 minutes, until al dente. Drain the pasta in a colander and set it aside to cool slightly while you prepare the dressing.

Return the drained pasta to the pot you used for cooking. Drizzle a little olive oil over the pasta to prevent sticking and add a few ice cubes to help cool it down faster. Toss gently until the pasta is evenly coated and the ice cubes have melted, allowing the pasta to cool down without overcooking.

In a food processor, combine ripe avocado, fresh spinach, herbs like basil and dill, garlic, white wine vinegar, and nutritional yeast. Blend these ingredients until you achieve a smooth and creamy consistency, about 1-2 minutes.

Once your pasta is cooled, pour the creamy dressing over it in the pot, ensuring every noodle is well coated. Toss everything together until the pasta is fully embraced by the luscious dressing. Add in rinsed chickpeas and any crunchy vegetables you prefer.

Finally, transfer the Green Goddess Pasta Salad to a serving bowl. Garnish with freshly sliced green onions. You can serve it immediately or refrigerate it for 10-15 minutes to enhance the flavors.