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Cook the fusilli pasta with salt and cool it down.
In a processor or blender, add 1 cup Greek yogurt, ½ cup plain labne, 4 tbsp olive oil, 1 tsp turmeric, juice of 1-1.5 lemons, 1 tsp salt, and 2 tsp sumac. Blend.
Chop up cucumbers, fresh dill, green onion, and green bell peppers.
Add the cooked and cooled pasta to a bowl with the chopped vegetables. Mix in the dressing, reserving ¼ of it to top off later.
Refrigerate the pasta salad.
When ready to serve, top with radishes, feta, and a drizzle of the reserved dressing.