4 oz. uncooked corkscrew macaroni
2 c. cooked chopped ham
4 hard-cooked eggs, diced
1/4 c. chopped celery
1/4 c. chopped onion
1/3 c. commercial French dressing
6 tomatoes
Lettuce leaves (opt.)

Cook macaroni according to package directions. Drain. Rinse in cold water, drain. Combine macaroni and next 5 ingredients, tossing well, chill. Core tomatoes; cut each into 6 wedges, cutting to but not through base of tomatoes. Spread wedges slightly apart. Spoon pasta mixture into tomatoes. Serve on a lettuce lined plate. Yield: 6.