Ham Pasta Salad

16 ounces pasta Shells

1/2 pound cooked ham, cubed

1 large red bell pepper, cut into chunks

1 large green bell pepper, cut into chucks

1/2 cup  red onion, coarsely chopped

3-4 large dill pickles, chopped, 1/2 cup pickle juice reserved

1 cup cherry tomatoes, halved

3/4 cup frozen green peas

1/3 cup Parmesan cheese

1 cup mayonnaise

1/2 cup sour cream

2 teaspoons beef bouillon granules

1 tablespoon white vinegar

1/2 teaspoon salt

1/4 teaspoon ground black pepper

2 cloves garlic, minced

1.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.

2.In a large bowl, mix together the drained pasta, ham, peppers, onion, pickles,peas and tomatoes.

3.In a small bowl, whisk together the mayonnaise, sour cream, beef bouillon granules, vinegar, salt, pepper, garlic, Parmesan cheese 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.