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Salmon & Pasta Stuffed Tomatoes




Source of Recipe


Internet


List of Ingredients




1 cup of four color corkscrew macaroni
One 7 1/2 ounce can of salmon, drained, flaked and skin & bones removed
1/2 cup of plain low fat yogurt
1/2 cup of shredded cucumber
1/4 cup of shredded carrot
2 tablespoons of reduced calorie mayonnaise or salad dressing
1/4 teaspoon of dried dillweed
4 medium tomatoes

Cook the macaroni according to package directions. Drain and set aside. Combine the salmon, yogurt, cucumber, carrot, mayonnaise, or salad dressing, dillweed, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper. Toss with pasta. Cover and chill for 4 to 24 hours. Meanwhile, for tomato cups, cut out 1/2 inch of the core from each tomato. Invert the tomatoes. For each, cut from the top, but not quite through the stem, making 6 wedges. To serve, place the tomatoes on plates. Spread wedges slightly apart, fill with salmon pasta mixture. Makes 4 servings



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