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Pasta Filled Tomatoes

Russ Myers


A quick and easy pasta salad using Stew Meat Mix*, and all your favorite salad vegetables

★★★★★ 2 votes
4 servings
20 Min
15 Min
No-Cook or Other


1/2 C Tiny shell macaroni
4 Firm ripe tomatoes
1 1/2 C Stew Meat Mix* thawed
1/4 C Bias sliced celery
1/4 C Chopped green pepper
1/4 C Chopped onion
1/3 C Mayonnaise
1/3 C Shredded Swiss or cheddar cheese
1 Tbs Prepared mustard
1/2 tsp Poppy seed (optional)
1/4 tsp Salt
Dash of pepper
Sliced pitted ripe olives (optional)


1Cook macaroni according too package directions. Pour into a 1 quart strainer. Rinse in cold water; drain. Place tomatoes stem end down. Make 5 to 6 wedges by cutting down to, but not through, base. Scoop out some of the center pulp; set aside. Sprinkle tomatoes with a little salt; invert in bowl. Apply a sealant wrap and chill. In a medium size mixing bowl, combine Stew Meat Mix*, celery, green pepper, onion, tomato pulp, and drained macaroni. In a small mixing bowl combine mayonnaise, cheese, mustard, poppy seed, salt, and pepper. Add to meat mixture, tossing to coat. Seal and refrigerate at least 1 hour.To serve, place each tomato, cut side up, on a lettuce lined plate. Fill with meat mixture. Garnish with sliced pitted ripe olives, if desired.*Stew Meat Mix, Meat Broth recipe located in this program

About Pasta Filled Tomatoes

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Other Tags: Quick & Easy, Heirloom