Pasta Salad-Stuffed Tomatoes

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Pasta Salad-Stuffed Tomatoes

Serves 4

Serving size: 2/3 cup stuffing in 1 medium tomato

1 cup cooked corkscrew macaroni

2 small carrots, sliced

2 scallion, chopped

2 oz pimiento, drained

1 cup cooked kidney beans

1/2 cup sliced celery

1/4 cup cooked peas

2 tbsp chopped fresh parsley

1/4 cup low-calorie Italian salad dressing

2 tbsp low-fat mayonnaise

1/4 tsp dried marjoram

Fresh ground pepper

4 medium tomatoes

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.

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

Calories 207;Fat 4g;Chol 3mg;Sodium 303mg;Carbs 37g;Fiber 7g;Protein 8g

Marilyn

Moderator for

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dnevessr@...

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