|Shell macaroni||16 Ounce|
|Milk||1⁄2 Cup (8 tbs)|
|Instant beef bouillon granules||2 Teaspoon|
|Hot water||2 Tablespoon|
|Mayonnaise/Salad dressing||1 1⁄2 Cup (24 tbs)|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Tomatoes||3 , seeded and chopped|
|Finely chopped red onion||3⁄4 Cup (12 tbs)|
|Green peppers||2 Small, chopped|
|Chopped sweet pickle||1⁄3 Cup (5.33 tbs)|
|Shallots||3 Large, chopped|
|Dried dill weed||2 Teaspoon|
Cook macaroni in boiling salted water till tender; drain.
Toss with milk; cover and chill.
Dissolve bouillon granules in the hot water.
Stir together mayonnaise or salad dressing, sour cream, bouillon, 1 1/2 teaspoons salt, and several dashes of pepper.
Stir into macaroni.
Reserve a third of the chopped tomato, a fourth of the chopped onion, and a fourth of the green pepper for garnish.
Fold remaining tomato, onion, and green pepper, along with chopped pickle, shallots, and dillweed, into macaroni.
Turn into serving bowl.
Garnish with reserved tomato, onion, and green pepper.