1 Cup uncooked rosamarina (orzo) pasta (6 ounces)*
4 large tomatoes
1 medium cucumber, peeled, seeded and chopped (1 cup)
2 cut-up cooked chicken(or turkey)
1/2 Cup ranch or creamy dill dressing
- Cook and drain pasta as directed on package. Rinse with cold water; drain.
- Cut stem ends from tomatoes. Remove pulp, leaving 1/2-inch wall. Chop tomato pulp; drain. Cut thin slice from bottom of each tomato to prevent tipping.
- Mix past, chopped tomato and remaining ingredients. Spoon 1/2 cup pasta mixture into each tomato. Serve with remaining pasta mixture. Or cut tomato shells into halves or fourths; divide pasta mixture evenly among tomatoes.
* 3 cups cold cooked rice can be substituted for the cooked pasta
Instead of the chicken use
Salmon-Stuffed Tomatoes: 1 can (14 3/4 ounces) salmon, drained and skin removed
Shrimp-Stuffed Tomatoes: 2 packages (5 ounces each) frozen cooked salad shrimp, thawed.
Tuna-Stuffed Tomatoes: 1 can (12 ounces) tuna, rinsed and drained.