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Pasta Salad-Stuffed Tomatoes |
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Serves: 4 Print this RecipeServing size: 2/3 cup stuffing in 1 medium tomato This is a lovely salad to serve for a light luncheon. 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 Starch 2 Vegetable 1 Fat 1/2 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 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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