Ingredients
Scale
- 8 ounces penne pasta
- 1lb cooked ham (cubed)
- 1 large red bell pepper (chopped)
- 1 large green bell pepper (chopped)
- 1 large red onion (chopped)
- 15 small sweet pickles (chopped, juice reserved)
- 1 cup cherry tomatoes (halved)
- 1 cup mayonnaise
- ½ cup sour cream
- 2 ½ teaspoons beef bouillon granules
- 1 tablespoon white vinegar
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 garlic cloves (minced)
Instructions
- Bring a large pot of salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente, drain and set aside.
- In a large bowl combine the drained pasta, ham, red bell pepper, green bell pepper, red onion, pickles, and tomatoes.
- In a small bowl, whisk together the mayonnaise, sour cream, beef bouillon granules, vinegar, salt, black pepper, garlic, and a ½ cup of the reserved pickle juice. Fold the mayonnaise mixture into the salad and toss gently until evenly coated. Chill overnight to allow the flavors to blend.