1 1/2tbspbeef bouillon paste If you use beef boullion cubes, dissolve the cubes in 2 tablespoons hot milk or buttermilk before mixing
1/2cuplight sour cream
1/4cupbuttermilk, possibly more for thinning out
3tbspwhite wine vinegar
1/2tsp kosher salt
1largered bell pepper, diced
1large green pepper, diced
1/2cupchopped red onion
4cupshalved cherry tomatoes
Bring a large pot of water to a rolling boil. Season with salt. Add the pasta and give it a stir. Cook until aldente (it should have a slight bite to it). Drain and rinse under cold water until chilled.
Add mayo and beef bouillon to a large bowl. Whisk until smooth. Add the sour cream, buttermilk, vinegar, and salt. Whisk until smooth. Add the pasta. Toss until completely coated. If needed, add a little bit of buttermilk to thin the dressing out. Season to taste with salt and pepper.
Add in peppers, red onion, and tomatoes. Toss. Again, season with salt and pepper. Serve right away or chill until read to serve. If you do chill it, before serving, give it a stir, if needed, add a little bit of buttermilk to thin out the dressing as needed.