Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large bowl, mix together the drained pasta, ham, capsicums, onion, pickles and tomatoes.
In a small bowl, whisk together the mayonnaise, sour cream, beef stock granules, vinegar, salt, pepper, garlic and 1/2 cup of reserved pickle juice. Fold into the salad and toss gently until evenly coated. Chill overnight to allow the flavours to blend. Serve near room temperature.