Vermicelli Olive Pasta Salad

Submitted by BethR

"This makes a huge amount, take to a pot luck. You will be asked for the recipe! I love the saltiness of the green olives. I like a lot of olives, so I add extra. This is delicious as a side dish or main salad."

 

• Ready In: 24hrs 25mins
• Ingredients: 13
• Serves: 16

ingredients

• 453.59 g vermicelli
• 7.39 ml Accent seasoning
• 29.58 ml Lawry's Seasoned Salt
• 78.78 ml vegetable oil
• 78.78 ml lemon juice
• 177.44 ml green pepper, chopped
• 177.44 ml onion, chopped
• 354.88 ml celery, chopped
• 425.24 g green olives, coarsely chopped
• 425.24 g can black olives, coarsely chopped
• 2 (226.79 g) can water chestnuts, sliced
• 236.59 ml mayonnaise
• 59.14 ml parmesan cheese

directions

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

Reviews

[Chef Lola P.]

This dish is super delish! Requested often and always a hit at potlucks. Lots of chopping involved, but the pay off is worth it. Don't try using your electronic chopper/food processor because it won't turn out the way it should.

 

[LaLa Lola]

Just great! I served it to an appreciative crowd on Mother's Day. I made my own seasoned salt as I didn't have any premixed on hand. Also, I used angel hair pasta since that was in the pantry. The dressings are yummy on their own. Good salad for olive lovers! You are right, it makes a huge amount but leftovers for lunch were a treat for me. Thanks for sharing.