Guest guest Posted June 26, 2000 Report Share Posted June 26, 2000 * Exported from MasterCook * Pasta-Stuffed Tomato Salad Recipe By :Southern Living Cooking Light Serving Size : 4 Preparation Time :0:00 Categories : Midday Meals Salads/Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup uncooked corkscrew macaroni 2 small carrots -- diced 2 small green onions -- chopped 1 (2-ounce) jar diced pimiento -- drained 1 cup drained canned kidney beans 3/4 cup sliced celery 1/4 cup cooked English peas 2 tablespoons chopped fresh parsley 1/4 cup Italian reduced-calorie salad dressing 2 tablespoons reduced-calorie mayonnaise 1/8 teaspoon dried whole marjoram 1/8 teaspoon pepper 4 medium tomatoes Cook macaroni according to package directions, omitting salt. Drain. Combine with remaining ingredients except tomatoes, tossing well. Chill at least 1 hour. With stem ends down, cut each tomato into 6 wedges, cutting to, but not through, base of tomato. Spread wedges slightly apart; spoon pasta mixture into tomatoes. Yield: 4 servings (about 222 calories per serving). Copyright: " ©1983 Oxmoor House, Inc. " - - - - - - - - - - - - - - - - - - - Per serving: 68 Calories (kcal); 3g Total Fat; (30% calories from fat); 2g Protein; 11g Carbohydrate; 3mg Cholesterol; 81mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve with Light Cream of Celery Soup and Iced Tea. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.