Vermicelli Summer Salad with No MSG is the best Italian pasta dish you can have while lounging by the pool, dreaming of being on the Amalfi coast.
(The recipe has been revised to eliminate the Accent seasoning. Accent is MSG, (monosodium glutamate) which I am not a fan, so this Vermicelli Summer Salad has no MSG, unlike many others out there.)
Light, flavorful and full of texture and seasonings, you'll want to keep this recipe nearby!
This light pasta dish is one of my favorite summer-go-to-dishes. It's simple to make, tastes fabulous and is even better as leftovers!
Why you'll love this recipe!
- Great for crowds - this recipe is perfect for hosting poolside parties! It makes a big batch so no one goes hungry!
- Vegetarian - contains no meat; if you're preparing a vegan version, substitute the mayonnaise with Vegenaise™
- Since this summer salad has NO MSG, you may want to add more salt after it's rested in the fridge
- Light and flavorful - the pasta actually has flavor and the texture is light and crunchy!
- Perfect for summer - serve this cold or room temperature!
Here's what you'll need:
Vermicelli pasta, Lawry's seasoned salt, lemon juice, high-quality olive oil, jarred pimentos, green bell pepper, red or green onions, black olives, celery and mayonnaise.
Here's how to make it:
- Cook, drain and rinse pasta; season with Lawry's seasoned salt, lemon and olive oil; refrigerate at least 2 hours
- In a large bowl, combine pimentos, green bell pepper, green onion, black olives, celery and mayo; fold into pasta; toss, combine well and refrigerate for at least 30-minutes so the flavors can fully combine
- Salt and pepper to taste after the pasta has been combined and rested with the mayonnaise sauce.
Fold mayonnaise mixture into cooked pasta; toss with tongs
Isn't Vermicelli a rice noodle?
There are two types of Vermicelli noodles: the Italian pasta, which is made with semolina flour, eggs and salt (and is used in this recipe) and the Asian variety, which uses rice flour instead of a semolina flour.
This recipe uses the Italian noodle, which is a wheat noodle, versus a rice noodle.
What is Vermicelli?
Vermicelli is a thin pasta, smaller than spaghetti but larger than capellini. If you can't find Vermicelli, thin spaghetti pasta works equally well.
Can I substitute with another pasta?
Absolutely! Feel free to use any strand pasta as a substitute - angel hair, capellini, spaghetti, linguine or fettuccine noodles!
Want it gluten-free?
If you want a gluten-free version, substitute Vermicelli with gluten-free spaghetti or capellini.
Use a high-quality olive oil
Since this recipe has no MSG, which is a flavor enhancer, you'll want to use a high-quality olive oil. Some of the grocery store brands are olive oil blends with canola...since there are few ingredients in this dish, you want a flavorful olive oil.
Use extra virgin or just plain...either way works.
Some of the more reputable and better tasting brands are:
- California Olive Ranch™
- Lucini Italia™
- There are quite a few Spanish Olive Oils, as well. Some of these are quite pricey, so keep this in mind, especially if you're making a big batch of Vermicelli salad.
Can I make this in advance?
Yes! This summer pasta salad actually tastes better the second day! Store in the refrigerator up to 3-days before serving. When time to serve, toss it, put it in a pretty bowl and enjoy!
- If you serve this summer salad outdoors, keep it on a bowl of ice so the mayonnaise won't go rancid.
- This pairs well with just about anything - BBQ, ham, chicken or on it's own!
Variations for Vermicelli Summer Salad
If you want to jazz-up this pasta salad, add boiled shrimp to the pasta, then marinate both overnight. Other variations include:
- green olives
- artichoke hearts
- hearts of palm
- red onion
- red bell pepper
- garlic-infused croutons (add at the last minute)
Serve this easy pasta salad at a summer gathering and it will be the talk of the party!
This version of Vermicelli Summer Salad has no MSG, so it's safe to serve to large groups, particularly those who are allergic to MSG or are vegetarian.
- Traditional Wedge Salad with Bleu Cheese Dressing
- Shrimp Salad
- Caesar Salad
- Seafood Manicotti with Alfredo sauce
Vermicelli Summer Salad - No MSG
- 12 oz Vermicelli Pasta cook, rinse and drain
- 1 tablespoon Lawry's Seasoned Salt
- 3 tablespoons lemon juice
- 4 tablespoons olive oil
- 4 oz. pimentos diced, drained
- 1 cup green pepper chopped
- ¾ cup green onions chopped
- 1 cup celery chopped
- 4 oz. black olives drained, sliced
- 1½ cups mayonnaise
- Cook pasta for 5 minutes: rinse and drain
- In a large bowl, combine pasta,seasoned salt, lemon juice and olive oil; cover and refrigerate 2 hours
- In a large bowl, combine mayonnaise and remaining ingredients
- Fold mayonnaise mixture into pasta; refrigerate covered for at least 30-minutes before serving
- Serve slightly chilled
- Note: this recipe calls for Vermicelli pasta--not vermicelli rice noodles. You can use any pasta you choose: spaghetti, angel hair, or a tubular pasta (macaroni, rigatoni, etc.)
- This recipe works best if you make the pasta and and let it sit for 2 hours then add the remaining ingredients and let it rest again