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Salmon-and-Pasta-Stuffed Tomatoes (186-calories)

Salmon-and-Pasta-Stuffed Tomatoes (186-calories) is a low-fat salads recipe made with Four Color Corkscrew Macaroni, Salmon Drained Flaked Skin Bones Removed, Plain Low Fat Yogurt, Cucumber, and Carrots. About 25 min from start to finish for 4. Keep it handy for the next time you cook it.

Ingredients

• 1 cup
• 1
• 1/2 cup
• 1/2 cup
• 1/4 cup
• 3
• 1/4 tsp
• 4

Method (preview)

1. 1

   Cook macaroni according to package directions.

2. 2

   Drain; set aside.

3. 3

   Toss with pasta.

4. 4

   Cover, chill 4 to 24 hours.

5. 5

   Meanwhile, for tomato cups, cut out 1/2 inch of the core from each tomato.

6. 6

   Invert tomatoes. For each, cut from top to, but not quite through the stem end, making 6 wedges.

7. 7

   To serve, place tomatoes on plates. Spread wedges slightly apart; fill with salmon pasta mixture. Makes 4 servings.