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Pasta Stuffed Tomatoes

  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

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: 
Side Dish
Stuffing, Salad
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 424 Calories from Fat 225

% Daily Value*

Total Fat 25 g39.2%

Saturated Fat 6.1 g30.3%

Trans Fat 0 g

Cholesterol 36.5 mg12.2%

Sodium 713.7 mg29.7%

Total Carbohydrates 34 g11.3%

Dietary Fiber 3.7 g14.8%

Sugars 6.5 g

Protein 14 g28.8%

Vitamin A 42.3% Vitamin C 65.5%

Calcium 20.7% Iron 6.7%

*Based on a 2000 Calorie diet


Pasta Stuffed Tomatoes Recipe