Stuffed Tomatoes with pasta salad

Cook pasta in boiling salted water for about 8 minutes, drain and drain. Meanwhile spring onions to clean, wash, cut into rings. Cut olives into thin slices. Toast the pine nuts in a pan without any fat. Mix cream cheese and mayonnaise. Season with salt and pepper. Stir in prepared ingredients and sprouts, something to soak. Now add tomatoes washed and clean. Each cut a flat lid. Hollow out tomatoes. Pasta salad again with salt and pepper to taste and pour into the tomatoes. Set in sleeves, serve garnished with cherry tomatoes or small tomato rose.