| 8 ounces | Ziti pasta |
| 1 pound | Cooked ham, cubed |
| 1 | Large red bell pepper, cut into 1 inch pieces |
| 1 | Large green bell pepper, cut into 1 inch pieces |
| 1 | Large red onion, coarsely chopped |
| 15 | Small sweet pickles, chopped, juice reserved |
| 1 cup | Cherry tomatoes, halved |
| 1 cup | Mayonnaise |
| 1/2 cup | Sour cream |
| 2 1/2 teaspoons | Beef bouillon granules |
| 1 tablespoon | White vinegar |
| 1/2 teaspoon | Salt |
| 1/4 teaspoon | Ground black pepper |
| 2 cloves | Garlic, minced |
DIRECTIONS:
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 and tomatoes.
3. 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.