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Ziti Picnic Salad

Source of Recipe


"New England Open-House Cookbook" by Sarah Leah Chase



List of Ingredients



• Sea salt
  
• 1 pound ziti pasta
  
• 1 medium-size red onion, peeled and minced
  
• 1 bunch scallions, both white and tender green parts, trimmed and minced
  
• 2 large ripe tomatoes, seeded and diced
  
• 1 red bell pepper, stemmed, seeded, and diced
  
• 1 yellow bell pepper, stemmed, seeded, and diced
  
• 1 orange bell pepper, stemmed, seeded, and diced
  
• 8 dill pickle spears, cut into ¼-inch dice
  
• ½ cup minced fresh dill
  
• 1 cup mayonnaise, Hellmann's or homemade
  
• â…” cup sour cream
  
• 2 tablespoons dill pickle juice
  
• Freshly ground black pepper
  






Instructions



1. Bring a large pot of water to a boil. Add salt and the ziti and cook according to package directions until al dente. Drain the ziti well in a colander.
   
   
2. Place the red onion, scallions, tomatoes, red, yellow, and orange bell peppers, pickles, and dill in a large mixing bowl and toss to mix. Add the cooked and drained ziti and toss again.
   
   
3. Place the mayonnaise, sour cream, and pickle juice in a smaller bowl and whisk to mix. Add the mayonnaise mixture to the ziti salad and toss gently with a rubber spatula to coat and bind the salad loosely together. Season the salad with salt and pepper to taste. Transfer the salad to a decorative serving bowl and refrigerate it, covered, for at least 2 hours before serving for the flavors to meld. It will keep in the refrigerator for up to 3 days.
   
   
   Serves 8 to 10 as a side salad