Pasta Salad - cooking recipe

Ingredients

12 oz. pkg. vermicelli, cooked and drained
1 Tbsp. Accent
2 Tbsp. Lawry's seasoned salt
3 Tbsp. lemon juice
2 Tbsp. Wesson oil
1 c. chopped celery or 1 tsp. celery seed
1/2 c. chopped bell pepper
1/2 c. chopped onion
1 small can chopped ripe olives or same amount stuffed green olives, drained well
1 small jar chopped pimentos
1 c. light mayonnaise

Preparation

Combine vermicelli, Accent, seasoned salt, lemon juice and oil.
Mix and marinate overnight. Add remaining ingredients.
Mix together, chill and serve.
Will keep 2 or 3 days, covered, in the refrigerator.