Salmon-Stuffed Tomatoes

By Bonnie T

Ingredients

• 1 cup uncooked orzo pasta
• 4 large tomatoes
• 1 medium cucumber peeled, seeded and chopped
• 1 pound salmon drained and skin removed
• 1/2 cup ranch salad dressing or creamy dill dressing

Preparation

Step 1

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 pasta, chopped tomato and remaining ingredients. Spoon 1/2 cup pasta mixture into each tomato. Serve with remaining pasta mixture. Or cut tomato sh.ells into halves or fourths; divide pasta mixture evenly among tomatoes.

* For chicken-stuffed tomatoes; substitute 2 cups cut-up cooked chicken or turkey for the salmon.

** For shrimp-stuffed tomatoes; substitute 2 packages (5 oz each) frozen cooked salad shrimp, thawed.

***For tuna-stuffed tomatoes; substitute 1 can (12 0z) tuna, rinsed and drained for the salmon.