Tonight's Dinner: Orzo-stuffed tomatoes recipe
There's nothing better on a hot day than a cool pasta salad. But maybe even better than the salad is serving said salad in a fresh, heirloom tomato.
Pasta salads are a nice filling option when you're in the mood for something lighter than a steak or chicken dinner. But if you think pasta salads are boring, they're not. You can put anything in a pasta salad, from chicken to shrimp to peas or even cheese. Unfortunately, while you can put anything into a pasta salad, you can usually only put that salad into one thing: a ceramic bowl. It turns out a bowl doesn't have to be ceramic, though. A bowl can be made of bread, a taco shell or even a tomato. So if you're in the mood to eat everything, including the plate, try spooning that salad into something edible. You'll get an even more satisfying meal, and there's nothing to clean up.
Serving size 4
- 4 large heirloom tomatoes
- 2 cups orzo
- 1/2 pound salad shrimp
- 1 cup frozen peas, thawed
- 1/2 cup mayonnaise
- Salt and pepper to taste
- Prepare the orzo according to the package directions. Drain, shock with cold water and set aside.
- While the orzo cooks, hollow out the heirloom tomatoes, and set them aside.
- Place the prepared orzo into a bowl with the shrimp and peas. Add the mayonnaise, and toss until everything is coated. Spoon the orzo mixture into the tomatoes, and serve.