How to make it

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a large bowl, mix together the drained pasta, ham, peppers, onion, pickles and tomatoes.
  • In a small bowl, whisk together the mayonnaise, sour cream, beef bouillon granules, vinegar, salt, pepper, garlic and 1/2 cup of reserved pickle juice.
  • Fold into the salad and toss gently until evenly coated.
  • Chill overnight to allow the flavors to blend.
  • Serve near room temperature.

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