Bring a large pot of salted water to a boil. Cook the rotini at a boil until tender yet firm to the bite, about 10 minutes; drain and run under cold water to prevent sticking.
Whisk olive oil, vinegar, lemon juice, and honey together in a bowl until dressing is smooth.
Mix pasta, avocados, green bell pepper, carrot, green onions, celery, garlic, basil, parsley, and cilantro together in a bowl. Drizzle dressing over pasta mixture and toss to coat. Add lemon zest, salt, and pepper to pasta salad. Serve at room temperature.
Any variety of whole wheat pasta can be used. Any combination of fresh herbs can be substituted for the ones listed.