Pasta Salad I Recipe

Directions

Heat olive oil in a medium saucepan over medium heat. Stir in tomato, onion, green pepper, red onion, green bell pepper, red onion, zucchini and tomato sauce. Reduce heat to low; allow to simmer 10 minutes. Season with corn, tomatoes and olives.

In a mixing bowl, toss pitas/mies with tomato-tomato-tomato sauce mixture. Return to a medium simmer, stirring occasionally, until heated through.

While the pasta sauce is simmering, prepare the salad: In a medium bowl, blend tomatoes, corn, tomatoes, bell pepper, bell pepper, green onion, corn, tomatoes, onion, bell pepper, diced sweet pickle relish, crushed coarse crackers, chopped cooked chicken, cooked rice, cooked mixed vegetables, cheese, chicken soup veggie powder, flour, chicken seasoning, salt, ginger, parsley, onion, pepper and chicken broth.

Lightly sprinkle with flour; stir to coat. Pour in half the tomato mixture, half the pasta sauce mixture and half the vegetable mixture. Stir together well. Use a kitchen torch to approximately or to a 1/4 cup of filling mixture. Refrigerate 10 minutes before serving.