Pasta Salad-Stuffed Tomatoes

Pasta Salad-Stuffed Tomatoes


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These adorable stuffed tomatoes are a great way to control your carb intake while still enjoying a summer BBQ staple! Plus, you can still serve the pasta salad to those people who don’t want the tomatoes!

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Time needed

30 min preparation + 10 min cooking

Serving Size / Yield

6-8 servings


  • 3 C. cooked mini pasta, drained and cooled
  • 1 C. mayo
  • 1/4 C. ranch salad dressing
  • 1 Tbs. white vinegar
  • salt and pepper to taste
  • 3 strips crumbled bacon
  • 1 stalk celery, diced
  • 2 Tbs. chives, diced
  • 6-8 large tomatoes

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Mix the pasta, mayo, ranch, vinegar, crumbled bacon, celery, and chives. Chill in the fridge for at least 2 hours.

Rinse the tomatoes in cold water and remove any stickers or stems. Slice off the end with the stem and, using a paring knife, cut a circle all the way around the inside of the tomato. Be careful not to cut through the bottom. Slice a very thin slice off the bottom to make the tomato stand up. Carefully remove the pulp, seeds, and juice using a spoon.

Fill the tomato with pasta salad and serve cold!

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