Vermicelli Salad - cooking recipe

Ingredients

1 (16 oz.) pkg. vermicelli, cooked, rinsed and drained
1 tsp. m.s.g.
1 Tbsp. seasoned salt
3 Tbsp. lemon juice
4 Tbsp. vegetable oil
1 (4 oz.) jar diced pimientos
1 c. chopped green pepper
3/4 c. chopped onion
1 (4 oz.) can chopped ripe olives
2 c. diced celery
1 1/2 c. mayonnaise

Preparation

Combine cold vermicelli with m.s.g., seasoned salt, lemon juice and vegetable oil.
Cover and refrigerate overnight. Combine remaining ingredients with pasta mixture.
Toss to coat and evenly distribute vegetables.