Dill Pickle and Chickpea Pasta Salad

Instructions

1. 1

   Put 3,000 ml water and the salt in a covered 5-liter pot over high heat. Bring to a rolling boil, allowing about 10–15 minutes. Prepare the vegetables and dressing while the water heats; reduce the heat briefly if it boils before you finish.

2. 2

   Wash the cucumber and peppers. Dice the cucumber, seed and dice both peppers, and finely chop the red onion and dill pickles. Drain the 400 g can of chickpeas to yield approximately 240 g, then rinse with 250 ml cold water. Grate the cheddar, choosing cheese made with microbial or vegetarian rennet.

3. 3

   In a mixing bowl with at least 4-liter capacity, whisk together the mayonnaise, yogurt, vinegar, pickle brine, ranch seasoning, garlic powder, dried dill and black pepper. Use a ranch seasoning blend without meat or fish ingredients.

4. 4

   Return the water to a rolling boil over high heat. Add the dry pasta, stir, and cook uncovered over medium-high heat until tender, approximately 10–12 minutes or according to the package instructions. Stir occasionally.

5. 5

   Drain the pasta in a colander. Immediately rinse with the remaining 1,750 ml cold water, tossing gently until cool throughout. Shake off excess water and leave to drain for 2 minutes so the dressing will not become watery.

6. 6

   Add the cooled pasta, cucumber, peppers, onion, pickles, chickpeas and cheddar to the dressing. Toss thoroughly and serve immediately; no prolonged chilling is needed. Refrigerate leftovers in a covered container within 2 hours.