Pasta Stuffed Tomatoes Recipe
Ingredients
| Ripe tomatoes | 6 Large | |
| Salt | To Taste | |
| Salami slice | 6 | |
| Provolone slice | 6 | |
| Elbow macaroni package | 1 , cooked, drained | |
| 1/3 cup chopped sweet green pepper | ||
| Sweet red pepper | 1/3 Cup (16 tbs), chopped | |
| 1/2 cup mayonnaise OR: salad dressing | ||
| Vinegar | 2 Tablespoon | |
| Prepared mustard | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Parsley | ||
Directions
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.
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.
Chef
