1 Lb. Package Vermicelli
1 Tbsp Seasoned Salt
3 Tbsp Olive Oil
3 Tbsp Lemon Juice (freshly squeezed)
(Seasoned Salt or can use garlic and mixture of own seasonings)
½ - ¾ Cup Onion (chopped)
½ - ¾ Cup Green Pepper (chopped)
½ - ¾ Cup Celery (chopped)
½ - 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 lemon juice and pour over the pasta.  Cover and refrigerate overnight. Add chopped vegetables, mayonnaise and any desired seasonings* and toss.  Chill and serve. 

Makes 12½ cup servings 

*For added flavor, may add about ½ cup pesto to pasta when you add the vegetables and mayonnaise and toss.     

~ Submitted by Marcia Clark