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.