Bring a large pot of water to a rolling boil. Salt the water and add pasta. Cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside to cool.

Drizzle olive oil over warm pasta and toss to prevent sticking. Add ice cubes and stir until cooled, about 2-3 minutes.

In a food processor, blend avocado, spinach, basil, dill, vinegar, garlic, green onions, and nutritional yeast until smooth and creamy.

In the pot, combine cooled pasta, dressing, and any additional chopped veggies. Toss thoroughly for 1-2 minutes.

Transfer salad to a serving bowl and garnish with green onions or herbs. Best enjoyed fresh or chilled.