Vermicelli Olive Pasta Salad |
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Prep Time: 25 Minutes Cook Time: 1440 Minutes |
Ready In: 1465 Minutes Servings: 16 |
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This makes a huge amount, take to a pot luck. You will be asked for the recipe! I love the saltiness of the green olives. I like a lot of olives, so I add extra. This is delicious as a side dish or main salad. Ingredients:
1 lb vermicelli |
1/2 tablespoon accent seasoning |
2 tablespoons lawry's seasoned salt |
1/3 cup vegetable oil |
1/3 cup lemon juice |
3/4 cup green pepper, chopped |
3/4 cup onion, chopped |
1 1/2 cups celery, chopped |
15 ounces green olives, coarsely chopped |
1 (15 ounce) can black olives, coarsely chopped |
2 (4 ounce) cans water chestnuts, sliced |
1 cup mayonnaise |
1/4 cup parmesan cheese |
Directions:
1. Cook vermicelli according to package directions.
2. Whisk together Accent seasoning, seasoned salt, oil and lemon juice.
3. Toss with vermicelli in a large bowl.
4. Refrigerate while chopping vegetables.
5. In a small bowl, whisk together mayonnaise and parmesan cheese.
6. Add vegetables and mayonnaise sauce to vermicelli and toss well to combine.
7. Refrigerate overnight before serving.
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