Serves: 8
Total Calories: 289

1 tablespoon vegetable oil
1 tablespoon salt
8 ounces macaroni or medium-size shell macaroni
2 tablespoons milk
2 teaspoons white wine vinegar
2 teaspoons olive oil or vegetable oil
Salt and freshly ground pepper to taste
1/2 cup red onion minced sweet
2 tomatoes peeled, seeded, coarsely chopped and drained
4 sweet pickles chopped
2 teaspoons sweet pickle juice
1 green bell pepper small green pepper, chopped, or 1/2 red and 1/2 chopped
1/2 cup sour cream
1/2 cup mayonnaise commercial or Basic
1 1/2 tablespoons horseradish prepared
1/2 teaspoon chicken bouillon instant
Fresh dill weed, coarsely chopped, or 1/4 teaspoon dried dill weed, crushed
1 tomato peeled and cut into wedges

In a large saucepan, bring 3 quarts water to a boil and add 1 tablespoon each vegetable oil and salt. Stir in macaroni bring to a boil and cook until barely tender, about 10 to 12 minutes. Rinse under cold running water drain well. Place pasta in a large bowl toss with milk, vinegar, 2 teaspoons oil, salt and pepper to taste blend well and set aside. In a small bowl, blend onion, chopped tomatoes, pickles and juice, and green and/or red peppers toss with pasta. Blend sour cream, mayonnaise, horseradish, bouillon and salt and pepper to taste add to pasta. Mix well. Garnish with dill and tomato wedges. Chill well.

Nutritional Facts:

Serves: 8
Total Calories: 289
Calories from Fat: 148

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