Bring a large pot of salted water to a rolling boil. Add the fusilli or rotini pasta and cook according to package directions until al dente. Drain the pasta thoroughly and rinse under cold water to stop the cooking process and cool it down. Drain very well again.

While the pasta cooks, prepare the dressing. In a blender or food processor, combine the mayonnaise, sour cream (or Greek yogurt), fresh parsley, chives, tarragon, dill, minced garlic, lemon juice, olive oil, white wine vinegar, Dijon mustard, salt, and black pepper. Blend until completely smooth and creamy. If the dressing is too thick, add 1-2 tablespoons of water or milk, a little at a time, until it reaches your desired consistency. Taste and adjust seasoning if needed.

In a large mixing bowl, combine the cooled, drained pasta, halved cherry tomatoes, diced cucumber, finely diced red onion, crumbled feta cheese, and optional cooked chicken or chickpeas.

Pour the prepared Green Goddess dressing over the pasta and vegetable mixture. Toss gently to ensure all ingredients are evenly coated with the dressing.

Cover the bowl and refrigerate the Green Goddess Pasta Salad for at least 30 minutes (or ideally 1-2 hours) before serving. This allows the flavors to meld and develop. Give it a final toss before serving. Enjoy!