Begin by bringing a large pot of salted water to a rolling boil. Add the fusilli or rotini and cook until al dente, about 8 to 10 minutes. Once cooked, drain the pasta and rinse it under cold water to halt the cooking process and prevent sticking. Set the pasta aside to cool completely.

While the pasta cools, grab a cutting board and dice the fresh vegetables. Slice the cherry tomatoes in half, chop the cucumber, and dice the bell pepper in your preferred color. Finely chop the red onion and roughly chop the fresh spinach. Combine all these vibrant veggies in a large mixing bowl.

In a separate bowl, whisk together the mayonnaise and Greek yogurt until smooth. Add the lemon juice and apple cider vinegar, followed by the fresh herbs. Season the dressing with salt and pepper to taste, ensuring a balanced flavor.

Once the pasta has cooled, add it to the bowl with the chopped vegetables. Pour the creamy dressing over the pasta and veggies, ensuring even coverage. Gently toss everything together until all ingredients are well-coated.

Taste your delicious creation. Adjust the seasoning if necessary, adding more salt, pepper, or lemon juice for extra brightness.

For the best flavor, cover the salad and refrigerate for at least 30 minutes. If you’re in a hurry, the salad can be served immediately without chilling.

Give the salad a gentle toss before serving to redistribute the dressing. Serve your Green Goddess Pasta Salad into colorful bowls or plates.