Cold Ditalini Stuffed Tomatoes with Olives and Avocado

Cold Ditalini Stuffed Tomatoes with Olives and Avocado

Cute, chill, and stuffed with pasta.

Photo Credit: Lorenzo Boni 

1/8 box ditalini (1 cup cooked) 
2 tablespoons extra virgin olive oil, divided 
½ cup Kalamata olives, sliced thin
1 avocado, diced
1 lemon, juiced
½ cup feta cheese 
8 basil leaves, sliced thin
8 vine ripened tomatoes 
Salt and pepper to taste

1. Bring 2 large pots of water to boil
2. Meanwhile, using a paring knife, cut an X into the bottom of each tomato
3. When the water comes to a boil add the tomatoes and cook until the skin starts to split, about 45 seconds
4. Remove the tomatoes with a slotted spoon and place them into a bowl with ice water 
5. Once the  tomatoes are cooled, remove a ½ inch from the top of the tomato remove the center, using a melon baller
6. Cook the pasta 1 minutes less than required, drain, toss with 1 tablespoon of olive oil and place on a sheet tray to cool down
7. In a large bowl combine the olives, avocado and cooled pasta, season with lemon juice, olive oil , salt and pepper
8. Fill the tomatoes with an equal amount of filling and top with cheese and basil

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