Simple Bacon Pasta Salad Stuffed Tomatoes

It's tomato season at the grocery store!  While I'll soon be enjoying my own, home-grown, sun-ripened beauties from the garden, there are some pretty delicious "on-the-vine" tomatoes available now.  My local  grocery store had some pretty sharp looking ones that I picked up to try a simple, summer recipe for afternoons when it is too hot to cook!

You can use any of your favorite pasta salad recipes for this dish, but I prefer one that goes well with bacon.  My family is especially fond of one that uses:

• 3 cups cooked Mini Farfalle Pasta, drained and cooled
• 1 cup mayo (NOT salad dressing)
• 1/4 cup ranch salad dressing
• 1 tablespoon white vinegar
• salt and pepper to taste
• 3 strips crumbled bacon
• 1 stalk diced celery
• 2 tablespoons diced chives or green onions

Mix all ingredients together and allow to chill in the fridge for at least 2 hours.  While the pasta is chilling, you can "hollow out" the tomatoes.  Rinse them in cool water, removing any stickers and stems.

Slice the end off where the stem was.  Use a paring knife to cut a circle all the way around the inside of the tomato, being careful not to pierce through the bottom.  Use a spoon to scoop out extra pulp, seeds, and juice.  Slice a very small slice off the bottom to make it set flat.

Now, you can fill it with your pasta salad and serve cold!  Add extra chives or your choice of "green" fresh herbs to make it pretty.

I can't wait to stuff my tomatoes with even more salads, such as egg, tuna, or even potato salad.  It's a fun way to get more fresh fruits into your diet without really trying.  It makes a great snack or light lunch, too!

(Linked up to Try a New Recipe Tuesday)