Vermicelli Olive Pasta Salad - cooking recipe

Ingredients

1 lb vermicelli
1/2 tablespoon Accent seasoning
2 tablespoons Lawry's Seasoned Salt
1/3 cup vegetable oil
1/3 cup lemon juice
3/4 cup green pepper, chopped
3/4 cup onion, chopped
1 1/2 cups celery, chopped
15 ounces green olives, coarsely chopped
1 (15 ounce) can black olives, coarsely chopped
2 (4 ounce) cans water chestnuts, sliced
1 cup mayonnaise
1/4 cup parmesan cheese

Preparation

Cook vermicelli according to package directions.
Whisk together Accent seasoning, seasoned salt, oil and lemon juice.
Toss with vermicelli in a large bowl.
Refrigerate while chopping vegetables.
In a small bowl, whisk together mayonnaise and parmesan cheese.
Add vegetables and mayonnaise sauce to vermicelli and toss well to combine.
Refrigerate overnight before serving.