Cook fusilli according to package directions. Drain and rinse under cold water to cool; drain well. Combine fusilli with red pepper, celery, cucumber, salad dressing, avocado, green onion, dill and lemon zest in a large bowl; toss to coat.

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4 cups (340 g) fusilli 1 cup (250 mL) finely chopped red pepper 1 cup (250 mL) finely chopped celery 1 cup (250 mL) finely chopped cucumber 1 cup (250 mL) light ranch salad dressing 1 chopped ripe avocado 1/4 cup (60 mL) green onion 1 Tbsp. (15 mL) finely chopped fresh dill 1 tsp. (5 mL) finely grated lemon zest (optional)