Vermicelli Olive Pasta Salad

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: 24 hrs 25 mins
• Serves: 16

Ingredients

• 1  lb  vermicelli
• 1⁄2 tablespoon Accent seasoning
• 2  tablespoons  Lawry's Seasoned Salt
• 1⁄3 cup  vegetable oil
• 1⁄3 cup lemon juice
• 3⁄4 cup green pepper, chopped
• 3⁄4 cup onion, chopped
• 1 1⁄2 cups celery, chopped
• 15  ounces green olives, coarsely chopped
• 1 (15 ounce) can black olives, coarsely chopped
• 2 (4 ounce) cans water chestnuts, sliced
• 1  cup mayonnaise
• 1⁄4 cup 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.