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Macaroni Stuffed Tomatoes

Salad.Carnival's picture
  Salad macaroni 1⁄2 Cup (8 tbs)
  Finely diced cooked ham 1⁄2 Cup (8 tbs)
  Shredded sharp cheddar cheese 1⁄2 Cup (8 tbs)
  Drained sweet pickle relish 1 Tablespoon
  Chopped pimento 1 Tablespoon
  Finely chopped onion 2 Tablespoon, finely chopped
  Mayonnaise 1⁄4 Cup (4 tbs)
  Prepared mustard 1 Teaspoon
  Tomatoes 4 Large
  Lettuce leaves 4
  Parsley sprigs 2
  Salt To Taste
  Pepper To Taste

Cook macaroni according to package directions; drain well, rinse in cold water, and drain again.
Combine macaroni, ham, cheese, relish, pimento, onion, mayonnaise, and mustard; blend well and add salt and pepper to taste.
Cover and refrigerate until next day, if desired.
Peel tomatoes, if desired, and cut out stems.
Without cutting all the way through, cut tomatoes into 4 to 6 wedges.
Arrange lettuce leaves on 4 salad plates and place 1 tomato on each.
Carefully open up tomatoes like tulips and spoon equal amounts of macaroni salad into center of each.
Cover and refrigerate up to 4 hours, if desired.
Garnish each with a parsley sprig

Recipe Summary

Difficulty Level: 
Side Dish
Everyday, Healthy

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