Pasta-Stuffed Tomatoes

Pasta- and herb-stuffed mini tomatoes are tasty appetizers for a summer party.

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2.5 by 2 people

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  • Makes: 24
  • Prep: 30 mins
  • Chill: 8 hrs to 24 hrs
  • Stand: 30 mins

Pasta-Stuffed Tomatoes

Reviews (0)

2.5 by 2 people

Rate This!

Directions

  1. Cook pasta according to package directions. Drain well.
  2. Combine parsley, Parmesan cheese, feta cheese, oil, water, basil, and garlic powder in a mixing bowl. Stir in cooked pasta.
  3. Remove stems from tomatoes. Cut plum tomatoes in half lengthwise. Spoon out seeds and center membrane. If using cherry tomatoes, slice a thin layer off the round end of each one to make them stand upright. Using a small spoon, scoop out and discard the pulp, leaving a 1/4-inch-thick shell. Invert tomatoes and drain on paper towels. Place tomatoes, right side up, on serving plate. Spoon or pipe pasta mixture into tomatoes. Cover; refrigerate 8 to 24 hours.
  4. To serve, let tomatoes stand at room temperature 30 minutes.
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Nutrition Facts (Pasta-Stuffed Tomatoes)

  • Per serving:
  • 14 kcal ,
  • 1 g fat
  • 1 mg chol. ,
  • 8 mg sodium ,
  • 2 g carb.
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