Vermicelli Salad - cooking recipe

Ingredients

1 (14 to 16 oz.) box vermicelli
1 Tbsp. oil
1 large jar black olives, drained and chopped
1 (10 oz.) pkg. frozen peas
1 c. celery, chopped
1 green pepper, chopped
1 bunch green onions, chopped
1 large jar pimento, drained and chopped
2 c. Hellmann's mayonnaise
1 Tbsp. Accent
3 Tbsp. fresh lemon or lime juice
coarsely ground black pepper
1/4 c. Catalina salad dressing

Preparation

Cook vermicelli and rinse in cold water; drain.
Marinate with Accent, lime juice and oil overnight.
Early next day, add other ingredients.
Sprinkle with spices and mix.
Refrigerate.
This salad keeps well.