Spaghetti Salad - cooking recipe

Ingredients

1 (16 oz.) pkg. vermicelli spaghetti
8 Tbsp. salad oil
6 Tbsp. lemon juice
1 tsp. Accent
1 c. chopped celery
1 c. chopped onion
1 c. chopped green pepper
4 1/2 oz. pimento
1 (6 oz.) chopped ripe olives
2 c. mayonnaise
1 (12 oz.) can Spam, cubed
salt, pepper and garlic

Preparation

Cook spaghetti and drain.
Add salad oil, lemon juice and Accent; mix well.
Refrigerate overnight.
After refrigeration, add remaining ingredients and chill.
Serve.
Will keep up to 3 weeks refrigerated.