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Vermicelli Pasta Salad
Description:
This recipe comes from Linda Box of Texas.
She says; This recipe is so good and crunchy.
Best if made the night before so flavors can blend.
Ingredients:
2 pkg. (12 oz. ea) Vermicelli pasta
1 ½ Tbsp. Accent
2 Tbsp. lemon juice
5 Tbsp. olive oil
3 to 4 cloves garlic, pressed
1½ to 2 Tbsp. seasoned salt
2 c. chopped celery
1 large jar diced pimientos
1 ½ c. mayonnaise
2 to 3 cans chopped ripe olives
Dash cayenne pepper
Salt and pepper to taste
Optional:
Cooked shrimp or cooked, chopped chicken
Directions:
Cook pasta according to package directions and drain.
Mix together next 5 ingredients and pour over pasta, stirring well to coat the pasta.
Refrigerate overnight. (I put it in a large zip-lock bag or Tupperware-type bowl).
Mix together remaining ingredients and refrigerate separately from the pasta,
(or you can mix them together the next day).
Add this mixture to the pasta and chill before serving.
This is also good with shrimp or chicken added.
When I do this, I mix together about ½ recipe more of the “marinade” and
pour it over the shrimp or chopped chicken and leave it overnight, as well.
This really enhances the flavor.
Number Of Servings: 8 to 10 (just a guess)
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