Serves: 4
Total Calories: 274

1 cup cooked corkscrew macaroni
2 small carrots, sliced
2 scallion, chopped
2 ounces pimientos, drained
1 cup cooked kidney beans
1/2 cup sliced celery
1/4 cup cooked peas
2 tablespoons chopped fresh parsley
1/4 cup low-calorie Italian salad dressing
2 tablespoons low-fat mayonnaise
1/4 teaspoon dried marjoram
Fresh ground pepper
4 medium tomatoes

1. Cook the corkscrew macaroni in boiling water until cooked, about 7 to 8 minutes drain. In a large mixing bowl, combine the macaroni with the remaining salad ingredients and toss well. Cover and chill 1 hour or more.

2. With the stem end down, cut each tomato into 6 wedges, cutting to, but not through, the base of the tomato. Spread wedges slightly apart spoon pasta mixture into tomatoes. Chill until ready to serve.

EXCHANGES
2 Starch
1 Vegetable
1/2 Fat

NUTRITION FACTS
Calories 207
Calories from Fat 34
Total Fat 4 grams
Saturated Fat 1 gram
Cholesterol 3 milligrams
Sodium 303 milligrams
Total Carbohydrate 37 grams
Dietary Fiber 7 grams
Sugars 9 grams
Protein 8 grams

Nutritional Facts:

Serves: 4
Total Calories: 274
Calories from Fat: 103

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Shanghai Salad
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