Dressing: 300 ml plain yoghurt 150 ml sour cream 4 tbsp Ranch dressing 2 tsp Dijon mustard Salt + pepper Method: Cook pasta in a large pan of boiling salted water, until just al dente. Rinse under running tap water. Drain well, cover and allow to cool completely. Whisk together all dressing ingredients, in a very large serving bowl. Combine all other dry ingredients with drained pasta, in another container, then add to prepared dressing. Stir mixture gently, to integrate until well coated. Cover bowl with cling film and refrigerate ten minutes only before serving. Serve chilled. N.B.: If salad seems a bit dry, you can add an amount of sour buttermilk (rayeb) and stir it in gently; at table.
