Sesame-Noodle-Stuffed Tomatoes

• 4 oz. Chinese-style thin noodles or vermicelli
• 1 tsp. salad oil
• 1 Tbsp. cider vinegar
• 1 Tbsp. soy sauce
• 1 Tbsp. sesame seed
• 1 small clove garlic, minced
• dash of ground red pepper
• 1 Tbsp. sesame oil
• 1 Tbsp. salad oil
• 4 green onions, cut in 2-inch long strips
• 1 medium carrot, cut into 2-inch long strips
• 8 medium tomatoes
• 2 boxes tricolor pasta (any shape)
• 4 1/2 Tbsp. extra virgin olive oil
• 1 large yellow pepper, diced
• 1 large red pepper, diced
• 4 tomatoes, diced
• 1 Bermuda onion, diced
• 1 clove garlic, minced
• 1/4 c. balsamic vinegar
• 1 c. shredded Mozzarella cheese

1. Cook pasta according to package directions.
2. Rinse well and drain.
3. Mix with olive oil in a bowl.
4. Add vegetables, vinegar and cheese.
5. Mix well and refrigerate until serving time.

noodles, salad oil, cider vinegar, soy sauce, sesame seed, clove garlic, ground red pepper, sesame oil, salad oil, green onions, carrot, tomatoes, tricolor pasta, extra virgin olive oil, yellow pepper, red pepper, tomatoes, bermuda onion, clove garlic, balsamic vinegar, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=441225 (may not work)