This recipe for Vermicelli Salad keeps for several days in the refrigerator. The longer you let it set before serving, the more the flavor is enhanced. This would be a great side dish to your hoilday meal.
2-8 ounce boxes of vermicelli
4 tablespoons canola oil
3 tablespoons lemon juice
1 tablespoon Accent seasoning
½ cup onion, chopped
1 cup green pepper, chopped
1 cup celery, chopped
1- 3 7/8 ounce can black olives, drained and chopped
1-2 ounce jar pimentos, drained and chopped
2 cups mayonnaise
Cook vermicelli according to directions on box.
Drain and rinse well.
Add canola oil, lemon juice and Accent seasoning; mix well.
Marinate overnight or several hours.
Add onions, green pepper, celery, olives, pimentos and mayonnaise; mix well.