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Macaroni Salad Tomato Cups

 Macaroni Salad Tomato Cups
For a hearty warm-weather meal for two, Evelyn Kennell of Roanoke, Illinois suggests her pasta salad flavored with ham, crunchy celery and a creamy dressing.
2 ServingsPrep/Total Time: 20 min.


  • 3/4 cup uncooked elbow macaroni
  • 2 large tomatoes
  • 1/2 cup diced deli ham
  • 1/4 cup shredded cheddar cheese
  • 2 tablespoons chopped celery
  • 3 tablespoons mayonnaise
  • 3 tablespoons sour cream
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon pepper
  • Lettuce leaves, optional


  • Cook macaroni according to package directions. Meanwhile, cut a thin
  • slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in.
  • shell. Invert tomatoes onto paper towels to drain.
  • Drain macaroni and rinse in cold water. In a bowl, combine the
  • macaroni, ham, cheese and celery.
  • In a small bowl, combine the mayonnaise, sour cream, onion powder and
  • pepper. Pour over salad and stir to coat. Spoon into tomato cups.
  • Serve on a lettuce-lined plate if desired with any additional salad
  • on the side. Yield: 2 servings.
Nutritional Facts: 1 serving (prepared with reduced-fat cheddar cheese, fat-free mayonnaise and reduced-fat sour cream) equals 272 calories,

2 of 2

Macaroni Salad Tomato Cups (continued)

Nutritional Facts: 8 g fat (4 g saturated fat), 36 mg cholesterol, 792 mg sodium, 35 g carbohydrate, 4 g fiber, 17 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.