Salmon-and-Pasta-Stuffed Tomatoes
Recipe from
Better Homes and Gardens
Toss pasta and salmon with a low-fat cucumber-and-yogurt dressing and serve in vine-ripened summer tomatoes for a light but filling summertime salad.
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Ingredients
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1 cupdried four-color corkscrew macaronisee savings
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1/2 cupplain low-fat yogurtsee savings
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1/2 cupshredded cucumber or zucchinisee savings
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1/4 cupshredded carrotsee savings
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2 tablespoonslight mayonnaise dressing or salad dressingsee savings
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1/2 teaspoonsnipped fresh dill or 1/4 teaspoon dried dill weedsee savings
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1/4 teaspoonsaltsee savings
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1/8 teaspoonpeppersee savings
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1 7-1/2-ounce cansalmon, drained, flaked, and skin and bones removedsee savings
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4 mediumtomatoessee savings
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Directions
1.
Cook macaroni according to package directions, except omit any oil or salt. Drain; set aside. In large bowl combine yogurt, cucumber, carrot, mayonnaise dressing, dill, salt, and pepper. Add cooked pasta and salmon; toss gently to coat. Cover; refrigerate for at least 4 hours or up to 24 hours.
2.
Meanwhile, for tomato stars, cut out 1/2 inch of the core from each tomato. Invert tomatoes. For each tomato, cut from the top to, but not quite through the stem end to make 6 wedges.
3.
To serve, place tomatoes on plates. Spread wedges slightly apart; fill with salmon-pasta mixture. Makes 4 servings.
Nutrition information
Per serving: Calories 216, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 31 mg, Sodium 517 mg, Carbohydrate 23 g, Fiber 2 g, Protein 16 g. Exchanges: Vegetable 1, Starch 1, Lean Meat 2.
Percent Daily Values are based on a 2,000 calorie diet
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