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Pasta Stuffed Tomatoes

21st.Century.Chef's picture
Ingredients
  Ripe tomatoes 6 Large
  Salt To Taste
  Salami slice 6
  Provolone slice 6
  Elbow macaroni 7 Ounce, cooked, drained (1 Package, Ready Cut)
  Chopped sweet green pepper 1⁄3 Cup (5.33 tbs)
  Chopped sweet red pepper 1⁄3 Cup (5.33 tbs)
  Mayonnaise/Salad dressing 1⁄2 Cup (8 tbs)
  Vinegar 2 Tablespoon
  Prepared mustard 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Parsley 1 Teaspoon
Directions

1. Cut the tops from the stem ends of the tomatoes in a zigzag fashion. Gently hollow out the tomatoes with a spoon, leaving a 1/2-inch shell. Save the insides for another use. Sprinkle the insides of the tomatoes with salt; invert the shells onto paper toweling and let drain for 20 minutes.
2. Finely chop the salami and the Provolone. Place in a large bowl. Add the drained macaroni and chopped green and red peppers; toss gently to combine.
3. Mix together the mayonnaise or salad dressing, vinegar, mustard and salt in a small bowl. Stir the dressing into the chopped salad mixture. Spoon the salad into the tomato cups, dividing evenly. Place the tomatoes on a serving platter lined with parsley. Garnish with deviled eggs, if you wish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Dish: 
Stuffing, Salad
Ingredient: 
Tomato
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
6

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