Stuffed tomatoes



1/2 C. olive oil

1/3 C. red wine vinegar

1 Tbsp. Dijon mustard

1 Tbsp. honey

1 clove garlic, minced

½ tsp. salt

¼ - ½ tsp. red pepper flakes

3 C. cooked & cooled orzo pasta

½ lb. smoked turkey breasts, diced

4 slices cooked bacon, chopped

2 C. mustard greens, finely chopped

3 oz. crumbled blue cheese

6 large tomato bowls*


  1. In a large bowl, whisk together olive oil, vinegar, Dijon mustard, honey, garlic, salt and red pepper flakes.

  2. Add the pasta, turkey breast, bacon, mustard greens and blue cheese to desired taste, toss to coat ingredients with the dressing.

  3. Cover and refrigerate for at least 2 hours.

  4. Scoop the pasta salad into the cavity of each prepared tomato bowl and serve.

*NOTE: To create a tomato bowl, cut a thin layer off the stem top of the tomato and use a spoon to scoop out the seeds and membrane around the center of the tomato.