Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions, usually 8-10 minutes, until al dente. Drain and set aside.

Drizzle olive oil in the same pot and toss in a few ice cubes. Stir in the pot for 1-2 minutes to cool the pasta quickly.

In a blender, combine avocado, basil, dill, white wine vinegar, garlic, and nutritional yeast. Blend until smooth and creamy, about 30-45 seconds.

Return cooled pasta to the pot, add spinach and any vegetables like bell peppers or cucumbers. Pour dressing over and toss gently until well-coated.

Slice green onions and sprinkle over the salad. Let rest for about 5 minutes before serving.