Peggy'S Pasta Salad - cooking recipe
Ingredients
-
12 oz. vermicelli
4 Tbsp. salad oil
4 Tbsp. lemon juice
4 Tbsp. Accent
1 pt. mayonnaise
1 c. chopped celery
1 c. chopped onion
1 c. stuffed olives, sliced
1 c. ripe or black olives, sliced
1 medium can pimentos, drained and chopped
salt and pepper to taste
Preparation
-
Cook the vermicelli 6 minutes, drain, but do not rinse. Marinate cooked vermicelli overnight in the oil, lemon juice and Accent.
Add the mayonnaise, celery, onion, stuffed olives, ripe or black olives, pimentos and salt and pepper to taste the next morning.
Let the salad sit for awhile as to allow the flavors time to blend. This salad tends to improve the longer it stays in the refrigerator.
Serves about 30 people.
Leave a comment