Stuffed Tomatoes - cooking recipe

Ingredients

1 c. four color corkscrew macaroni
1 can tuna or shrimp
1/2 c. plain low-fat yogurt
1/2 c. shredded cucumber
1/4 c. shredded carrot
2 Tbsp. salad dressing
1/4 tsp. dried dill weed
4 medium tomatoes

Preparation

Cook macaroni according to package directions.
Drain.
Combine tuna or shrimp, yogurt, cucumber, carrot, salad dressing, dill weed, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
Toss with pasta. Cover and chill for 4 to 24 hours.
Cut out 1/2 in of the core from each tomato.
Invert tomatoes.
For each, cut from top to bottom, but not quite through the stem end.
Makes 6 wedges.
Spread wedges and fill with mixture.