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Cook chickpea pasta according to package directions
Prepare all vegetables: dice green bell pepper, chop asparagus, dice cucumber, and chop green onions
In a blender or food processor, combine avocado, lemon juice, cilantro, parsley, garlic clove, greek yogurt, garlic powder, onion powder, lemon pepper, lime pepper, salt, olive oil, and white wine vinegar to make the dressing
In a large bowl, combine cooked pasta, edamame, green bell pepper, asparagus, peas, cucumber, mozzarella cheese, arugula, and green onions
Pour dressing over the pasta salad and toss until well combined
Store in the fridge for up to 5 days