Pasta Stuffed Tomatoes
|Ripe tomatoes||6 Large|
|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)|
|Prepared mustard||2 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.