Vermicelli Pasta Summer Salad is the best Italian pasta dish you can have while lounging by the pool, dreaming of being on the Amalfi coast. The secret behind this refreshingly light and citrusy pasta salad is the marinade!
Light, flavorful and full of texture and seasonings, you'll want to keep this recipe nearby! Great recipe for when it's too hot to cook or for large groups!
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!
This marinated pasta salad is perfect for any occasion. Serve it with a chilled glass of homemade lemonade or sweet tea and call it dinner! (or lunch)
- 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:
The ingredients for this vermicelli summer pasta salad are simple, but it is important that you use fresh lemon juice and a high quality olive oil. These two ingredients marinate the pasta, giving it a light citrus flavor!
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:
You'll want to give yourself a little time for this marinated pasta to rest in the refrigerator. I usually allow 2 hours resting time, but I've served it only after an hour and it was perfect!
Cook the pasta noodles according to the package. Most strand pastas call for 9 minutes, but I cook mine 5-6 minutes for al dente pasta.
- Bring a big pot of salted water to a rolling boil; add pasta and cook until al dente; drain and rinse pasta; season with a few teaspoons of Lawry's seasoned salt, fresh lemon juce and olive oil; cover and refrigerate at least 2 hours. Toss occasionally to combine the flavors.
- 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. If you don't have chopped pimentos, you can substitute with chopped bell pepper - red bell pepper looks best!
- 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! You can also use tubular pasta like penne, rigatoni, ziti or even bow-tie pasta!
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 of olive oil 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!
Serving suggestions
- 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 Pasta 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.
I like to keep this light and citrus enfused pasta summer salad on hand when it's really hot outside! Garnish with a little chopped parsley and enjoy!
Related recipes:
- Shrimp Salad
- Caesar Salad
- Seafood Manicotti with Alfredo sauce
- Mediterranean Gnocchi
- Shrimp Saganaki
- Orange Fig Spread
📋 Recipe
Vermicelli Summer Salad - No MSG
Ingredients
- 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
Instructions
- Cook pasta for 5 minutes: drain and rinse with tap water;12 oz Vermicelli Pasta
- In a large bowl, combine pasta,seasoned salt, lemon juice and olive oil; cover and refrigerate 2 hours1 tablespoon Lawry's Seasoned Salt, 3 tablespoons lemon juice, 4 tablespoons olive oil
- In a large bowl, combine mayonnaise and remaining ingredients4 oz. pimentos, 1 cup green pepper, ¾ cup green onions, 1 cup celery, 1½ cups mayonnaise, 4 oz. black olives
- Fold mayonnaise mixture into pasta; refrigerate covered for at least 30-minutes before serving
- Serve slightly chilled
Notes
- 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
Nutrition Estimate
Pam Underwood says
I've been making this for years, but I replace the green bell pepper with chopped roasted red pepper or pimientos. I also add sliced green olives (stuffed w/pimientos). SO GOOD!
Debi says
I love pasta salads in the summer. This one looks especially good. I can't wait to try it! 🙂
Anecia says
Thank you! This salad tastes better the next day...and, it makes a big batch!