1 – lb. Pkg. Vermicelli
1 - Tbl. Seasoned salt
3 -  Tbl. Olive Oil
3 -  Tbl. Lemon juice (freshly squeezed)
Seasoned salt or can use garlic  and mixture of own seasonings
½ to ¾ cup onion (chopped)
½ to ¾ cup green pepper (chopped)
½ to ¾ celery (chopped)
½ to ¾ cup black olives (chopped)
1 small jar chopped pimentos
½ cup mayonnaise 

Break into quarters and cook vermicelli as directed on package. 

Drain but DO NOT RINSE PASTA.   Mix seasoned salt, olive oil and fresh lemon juice and pour over pasta.  Cover and refrigerate overnight.  Add chopped vegetables, mayonnaise and any desired seasonings and toss.  Chill and serve. 
Optional:  Add about ½ cup pesto to pasta when you add the vegetables for extra flavor. I don’t think we ever added the pesto to our salad at Carols & Crumpets.