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Macaroni Ham Salad

 6 servings
  
 6 small tomatoes
 1 c. cooked elbow macaroni
 1/2 c. cooked cubed ham
 1/2 c. peeled, chopped cucumber
 1  1/2 t. diced onion
 1  1/2 t. chopped fresh parsley
 2  1/2 Tbsp. mayonnaise
 1/8  to 1/4 t. salt
 1/8 t. pepper
 1/4 c. plus 2 Tbsp. shredded cheddar cheese (1  1/2 oz.)
  
  
 Cut off top of each tomato.  Scoop out pulp, leaving shells intact.  (Reserve pulp for other uses/recipes.)  Invert tomato shells on paper towels to drain.
  
 Combine remaining ingredients, except cheese.  Mix well.  Fill tomato shells with macaroni-ham salad and sprinkle with cheese.


Contributed by: Edit

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