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Prep Time: 30 Minutes Cook Time: 720 Minutes |
Ready In: 750 Minutes Servings: 4 |
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I got this recipe from a lady that I used to work with when I was teaching. It is wonderful! People ask for this recipe over and over again! Ingredients:
12 ounces vermicelli (break 3 times) |
1 tablespoon accent seasoning |
1 tablespoon seasoning salt |
3 tablespoons lemon juice |
4 tablespoons wesson oil |
4 ounces pimentos (diced and drained) |
2 chopped up green bell peppers |
1 chopped small to medium, white onion |
2 (2 1/4 ounce) cans sliced drained black olives |
1 1/2 cups diced celery |
1 1/2 cups helman's light mayonnaise |
Directions:
1. The night before serving, break the noodles up 3 times.
2. Boil, rinse, and drain.
3. That same night - in a large bowl, add the dry seasonings and Wesson oil to pasta.
4. Mix well, seal, and refrigerate at least 8 hours (the longer the better).
5. Next day (morning), add veggies and mayonnaise to pasta.
6. Stir together.
7. Refrigerate all day if possible. The longer it marinates the better the flavor.
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