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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 10 |
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I get sick and tired of always having Italian Dressing on spaghetti salad, so I did a little experimenting. I don't believe I've ever brought this anywhere without someone asking for the recipe. I put the overnight refrigeration under cooking time. Ingredients:
12 ounces vermicelli |
2 tablespoons seasoning salt |
1 tablespoon mrs. dash onion and herb seasoning |
4 tablespoons extra virgin olive oil |
3 tablespoons lemon juice |
1 medium onion, finely chopped |
1 cup celery, finely chopped |
1 medium green pepper, finely chopped |
1 (5 ounce) can black olives, chopped |
1 (6 ounce) jar green olives, chopped |
1 (2 ounce) jar pimientos, chopped |
1 cup mayonnaise or 1 cup miracle whip, if you prefer |
Directions:
1. Bring six quarts of water to a boil.
2. Break the vermicelli up into thirds. Add to water, cook for 8-10 minutes until al dente. Drain and rinse pasta with cold water; drain well.
3. Mix seasoned salt, onion & herb seasoning, olive oil and lemon juice in a small bowl.
4. Place pasta in a large bowl and pour the mixture over it.
5. Toss well to coat, cover, and refrigerate overnight (or at least eight hours).
6. Combing the remaining ingredients in a bowl, and add to the pasta. Mix well, and serve.
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