Vermicelli Salad - cooking recipe

Ingredients

1 (10 oz.) pkg. vermicelli spaghetti
1 green pepper, chopped
1 1/2 c. sliced celery
1 1/2 c. chopped green onions
1 (4 oz.) jar pimientos, chopped and drained
1 (16 oz.) can pitted black olives, drained
1 (10 oz.) pkg. frozen peas, thawed
1 (8 oz.) pkg. Cheddar cheese, diced
3 Tbsp. lemon juice
3 Tbsp. salad oil
1 c. mayonnaise

Preparation

Cook spaghetti according to package; drain and rinse in cold water.
Drain again.
In a large bowl, combine green bell pepper, celery, green onions, pimientos, black olives, peas and cheese. Mix well.
Add drained spaghetti and combine.
In small bowl, combine juice (lemon or lime), salad oil and mayonnaise.
Add to vegetable-spaghetti mixture.
May be served right away or covered and chilled before serving.
(Can use Kraft cheese or Casino Monterey Jack).