jmw

Cold Ziti Salad with Tomato and Peppers

Serving Size: 8

1 1/2 tablespoons Salt
1 pound Ziti pasta
1/4 cup milk
1 red onion
2 tomatoes
6 sweet pickles
2 small green peppers—seeded
1 large shallot
1/2 cup sour cream
1 1/2 cups mayonnaise
2 packets G. Washington brown bouillon powder
freshly ground pepper
1 teaspoon wine vinegar
1 tablespoon sweet pickle juice
1/4 cup fresh dill—roughly chopped, for garnish
salt and pepper—to taste

1. Bring a 4-quart saucepan of water to a boil. Add 1 Tbsp. salt , then add the Ziti. Boil to al dente. Drain. Rinse in cold water. Drain again.

2. Place the cooked Ziti in a bowl. Add enough milk (about 1/4 cup) to thoroughly moisten the Ziti and toss.

3. Chop the onion, tomatoes, pickles, and peppers into 1/4-inch cubes. Reserve a large tablespoon of each for garnish. Mince the shallot.

4. Beat the sour cream and mayonnaise together with a whisk until creamy, and add the bouillon powder, ½ Tbsp. salt, and the pepper. (Thin with milk if necessary). Pour over the Ziti. Add the shallots, tomatoes, pickles, green peppers, vinegar, and pickle juice. Mix well.

5. Garnish with the reserved vegetables. Cut fresh dill over all. Serve chilled.