1 1/2 tbsp. salt
2 tbsp. oil
1 box ziti
1/4 c. milk
1 red onion
2 tomatoes
6 sweet pickles
2 sm. green peppers, seeded
1 lg. shallot
1/2 c. sour cream
1 1/2 c. mayonnaise
2 packets G. Washington brown bouillon powder
3 grinds fresh pepper
Dash of Dessaux wine vinegar
1 tbsp. pickle juice
Handful of roughly chopped fresh dill

1. Bring a 4-quart saucepan of water to a boil. Add 1 tablespoon salt and 2 tablespoons of oil (to keep the ziti from sticking together); then add the ziti. Boil for 10 minutes or until just tender, stirring occasionally. Drain. Rinse thoroughly in cold water. Drain again.

2. Place the cooked ziti in a bowl. Add enough milk (about 1/4 cup) to thoroughly moisten the ziti and toss.

3. Chop the onion, tomatoes, pickles and peppers into 1/4 inch cubes. Reserve a large tablespoon of each for garnish. Mince the shallot.

4. Beat the sour cream and mayonnaise together with a whisk until creamy and add the bouillon powder, 1/2 tablespoon salt and the pepper. (Thin with milk if necessary.) Pour over the ziti. Add the shallots, tomatoes, pickles, green peppers, vinegar and pickle juice. Mix well.

5. Garnish with the reserved vegetables. Cut fresh dill over all. Serve chilled. Serves 8 to 10. Great macaroni salad!