Begin by dicing the cucumber and red bell pepper into small, uniform pieces.

Finely slice the celery and halve the cherry tomatoes, ensuring they’re bite-sized.

Mince the fresh parsley for garnish.

Open a can of chickpeas and drain them thoroughly using a colander. Rinse the chickpeas under cold water.

Bring a large pot of salted water to a vigorous boil.

Add the rotini pasta and cook it according to package instructions, typically around 8-10 minutes.

Drain the pasta in a colander, then spread it out on a tray to cool.

In a blender, combine the ripe avocados, a splash of water, fresh garlic, horseradish, dill, salt, black pepper, and lemon juice. Blend until smooth.

In a large mixing bowl, combine the cooled rotini pasta with the creamy avocado dressing.

Gently toss the two together using a spatula.

Carefully fold in the prepped vegetables and chickpeas.

Chill the Avocado Pasta Salad in the refrigerator for at least 30 minutes.

Serve chilled or at room temperature with a sprinkle of nutritional yeast and fresh parsley.