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Prepare the protein pasta according to the instructions on the package and allow it to cool.
Drain and rinse the can of chickpeas.
Chop the cucumber, bell pepper, red onion, and pickles into bite-sized pieces.
Briefly grill the chopped pickles to enhance their flavor.
In a large bowl, combine the cooked pasta, chickpeas, chopped vegetables, and pickles.
Add crumbled feta cheese and fresh dill to the mixture.
In a separate small bowl, whisk together the light mayo, pickle juice, red wine vinegar, salt, onion powder, garlic powder, and a generous amount of ranch seasoning.
Pour the dressing over the pasta mixture and toss everything together until well coated.
Taste and adjust the seasoning as needed, then refrigerate the pasta salad until you're ready to serve.