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.