Vermicelli Pasta Salad Recipe

"This is my signature dish I have been making for thirty plus years. The secret is to mix the accent, Lawry's seasoned salt, oil and lemon juice together - then pour over the cooked, rinsed and drained pasta. I use a large plastic ziplock bag, and marinate overnight. Even the people who don't like the individual ingredients, love this salad. Next day, add the celery, onion (I use white sweet onion) small jar of drained pimento, small can of chopped ripe olives, chopped green pepper and mayo til it is well coated. Chill again for the flavors to "marry". Let sit at room temp for about 30 minutes before serving. Never had any complaints with this one!"

"Made this for the 4th of July. My family isn't big on black olives so left them out but added imitation crab meat and a little extra mayo. Everyone loved it and asked for the recipe."

"Delicious. I made this but didn't refrigerate it overnight before adding the vegetables."

"This salad is very good but I thought it need a little more mayonnaise. I added an extra 1/2 cup. It is also good with the addition of imitatin crab."