Bring a large pot of salted water to a rolling boil. Cook the pasta according to package directions. Drain and rinse under cool water to stop the cooling process.
In the meantime, make the pesto sauce and the Caesar dressing. In the bowl of a food processor, combine the arugula, cilantro, basil, dill, feta, walnuts, garlic, lemon juice, cumin, and a big pinch of salt and pepper. Run the processor while slowly streaming in the olive oil until pulsed and emulsified. Taste and adjust seasonings as desired. Transfer to a jar or bottle.
Clean out the bowl of the food processor and make the Caesar dressing. Combine the vegan or regular mayonnaise, yogurt, lemon juice, dijon mustard, anchovy paste, garlic cloves, parmesan, and a pinch of salt and pepper. Blitz until smooth. Taste and adjust seasonings as desired.
In a big ass fucken bowl, toss together the pasta, pesto, mozzarella and provolone, romaine, arugula, tomatoes, and avocado. Divide into bowls or plates and serve with the remaining pesto and the Caesar dressing on the side.
Notes
*To prep ahead: Omit the avocado from the salad until ready to serve. Otherwise, follow directions as written.