Dawn Schreiner Illustration

 A recipe that seems perfect for summer.

Chilled Filled Tomato recipe

Cook Time:15 minutesLevel:Easy - if you can boil an egg, you can make thisYield:12 servings

Ingredients

12 medium tomatoes

1 lb. vermicelli or similar pasta

1 tbsp. olive oil

3 tbsp. lemon juice

1 cup thinly sliced fresh basil

1/2 cup fat-free mayonnaise

1/2 cup fat-free sour cream

1/4 cup chopped fresh chives

1/4 cup chopped fresh Italian parsley

Additional Italian parsley (optional)

Directions

1. Cut off tops of tomatoes; remove seeds and pulp. Place tomatoes upside down on paper towels.

2. Cook pasta according to package directions until tender but firm. Drain; add oil and lemon juice to pasta. Toss to coat; set aside to cool.

3. Add basil, mayonnaise, sour cream, chives and chopped parsley to cooled pasta; toss to coat. Spoon into tomato shells. Sprinkle with additional parsley, if desired.

4. Prep time 20 minutes; Cook time 10 minutes

Calories: 193

Fat: 2g 2%

Cholesterol: 1mg 0%

Sodium: 95mg 4%

Carbohydrate: 38g 13%

Dietary fiber: 2g 8%

Protein: 4g

Saturated fat: 0g 2%

Omega 3: 0g