Cold Pasta Salad with Summer Vegetables

Ingredients

• 1 pound pasta
• 2 tablespoons olive oil
• 1/4 cup milk
• 1 large onion
• 2 large tomatoes
• 6 kosher dill pickles
• 1 large red sweet pepper
• 1 large yellow sweet pepper
• 1/2 cup sour cream
• 1 1/2 cups mayonnaise
• 2 packets George Washington bouillon powder contains MSG
• Freshly ground pepper to taste
• Salt to taste
• 1 tablespoon red wine vinegar
• 1 tablespoon pickle juice
• 1 bunch fresh dill washed, stemmed and roughly chopped
• 1.5 pounds shrimp optional; peeled, deveined, tailed, cooked, split
• 1 egg
• 1 tablespoon Fresh lemon juice
• pinch cayenne or dash of tabasco sauce
• 2 cups vegetable oil
• 1 teaspoon Dijon mustard

Instructions

1. Pasta Salad
2. Bring a large pot of salted water to a boil. Add the olive oil, then the pasta and cook al dente. Drain.
3. Place the cooked pasta in a large bowl; add the milk and toss thoroughly.
4. Chop the vegetables into 1/4 inch cubes. Reserve a large tablespoon of each for garniah
5. Toss pasta with mayo, sour oream and seasonings. Add the chopped vegetables
6. ( and split shrimp) and dil. Taste for additional sailt and pepper
7. Homemade Mayonnaise
8. All ingredients should be a room temperature
9. Put all ingredients, except oil, in the bowl of a food processor. Spin a second or two to mix. While the machine is running trickle in the oil from a measuring cup and it will soon thicken appreciably. ( the machine will sound different at that point ) Taste and season if necessary
10. Keep refrigerated; homemade mayo lasts 4+ days.