1 1/2 tbsp. salt
2 tbsp. olive oil
1 (16 oz.) box ziti
1/4 c. milk
1 red onion
2 tomatoes
6 sweet pickles
2 sm. green peppers
1 lg. shallot
1/2 c. sour cream
1 1/2 c. mayonnaise
2 packets George Washington brown bouillon powder
3 grinds fresh pepper
Dash of red wine vinegar
2 tbsp. pickle juice
Handful of fresh dill weed

Bring a 4-quart pot of water to a boil. Add 1 tablespoon of salt and 2 tablespoons of oil to water. Add ziti. Boil for 10 minutes or until just tender, stirring occasionally. Drain and rinse thoroughly in cold water. Drain again.

Place the cooked ziti in a bowl. Add about 1/4 cup milk to thoroughly moisten the ziti and toss. Chop the onion, tomatoes, pickles and peppers into 1/4 inch cubes. Reserve a large tablespoon of tomato for garnish. Mince the shallot.

Beat the sour cream and mayonnaise together with a whisk until creamy. Add bouillon powder, 1/2 tablespoon salt and pepper to taste. Thin with milk, if necessary.

Pour over the ziti and mix well. Add the vegetables and pickle juice; mix well. Garnish with dill weed and tomatoes.

NOTE: For Christmas, I usually surround the bowl with dill weed like a Christmas wreath and use the chopped tomatoes as berries.