I tried this recipe, this past weekend at my in-laws. My mother-in-law wanted to try it, and I really loved it. It is light and flavorful. I am making the whole batch for myself, so I can take it to work for lunch. My husband won’t try it, my daughter tried it and I don’t think she cared for it too much, my middle son seemed to like it. It is one of those recipes you can change without worrying about ruining it.
- 1 – 1 lb package vermicelli – prepared as package directs
- 2 tsp. Accent
- 1 Tbsp. vegetable oil
- 1 Tbsp. lemon juice
- 1 c. chopped green onions
- 1/4 c. diced red bell pepper
- 1/2 cup green olives finely chopped
- 1 small jar pimentos, drained
- 2 c. chopped celery
- 1/2 c. finely chopped black olives
- 3 Tbsp. Miracle Whip
- 3 Tbsp. zesty Italian dressing
- salt and pepper to taste
Mix together first 4 ingredients and refrigerate overnight. Next day, add the remaining ingredients and mix together. Refrigerate.
I did add in the red bell pepper, because I think it will taste great in this salad. You could really add or take out whatever you like. I am making this in a few days, and I will try to re-post a picture of the salad when it is done.
Tags: Bell pepper, Cooking, Home, Lemon juice, Olive, Olive oil, pasta, Salad, Vermicelli
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