Vermicelli Pasta Summer Salad
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 lemon flavored 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 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 and is even better for serving large groups. Serve it with a chilled glass of homemade lemonade or sweet tea and call it dinner! (or lunch)
- Great dish for a crowd – 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 (also known as Accent seasoning), you may want to add more salt after it’s rested in the fridge
- Light and flavorful – flavorful and the texture is light and crunchy!
- Perfect for summer – serve this cold or room temperature!
- Great as an entree salad or side dish
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.
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 and refreshing citrus flavor!
The remaining ingredients are: Vermicelli wheat pasta, Lawry’s seasoned salt, fresh lemon juice, high-quality olive oil, jarred pimentos, green bell pepper, red or green onions, black olives, crisp celery and mayonnaise.
Here’s how to make it
You’ll want to give yourself a little time for this summer salad to rest in the refrigerator. I usually allow 2 hours resting time, but I’ve served it only after an hour and it was still very crisp and tasty! This is an overview of the recipe; see recipe card below for exact measurements and instructions.
Cook the pasta noodles according to the package. Most strand pastas call for 9 minutes, but I cook mine 5-7 minutes for al dente texture.
- Bring a big pot of water to a rolling boil; add pasta and cook until al dente; drain and rinse ; 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 mixing bowl, combine diced pimentos, chopped green bell pepper, green onion, black olives, celery and mayonnaise; 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 red bell pepper
- Salt and pepper to taste after the mixture has combined and rested in the refrigerator with the mayonnaise sauce.
Fold mayonnaise mixture into cooked, drained pasta; toss with tongs; cover with plastic wrap or place in a large plastic storage bag. Refrigerate for at least 2 hours; Serve and enjoy!
FAQ
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, (also known as “rice noodles”) which uses rice flour instead of a semolina flour.
This recipe uses the Italian noodle, which is a wheat noodle, versus a rice noodle.Vermicelli is a thin noodle, smaller than spaghetti but larger than capellini. If you can’t find Vermicelli, thin spaghetti works equally well.
Absolutely! Feel free to use any strand pasta as a substitute in this light salad- angel hair, capellini, spaghetti, linguine or fettuccine noodles! You can also use tubular pasta like penne, rigatoni, ziti or even bow-tie!
Want it gluten-free?
If you want a gluten-free version, substitute Vermicelli with gluten-free pasta.
Recipe Tips
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 one works- just make sure it’s fresh and not out-dated.
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.
Don’t skip the marinating steps
The key to the success of this marinated salad is the resting time in the refrigerator. For the best results, use fresh lemon juice-not lemon concentrate.
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 serving bowl and enjoy!
Serving suggestions
Vermicelli Pasta Summer Salad is a great salad to take to picnics, potlucks or family reunions!
- If you serve this vermicellii pasta summer salad outdoors, keep the serving bowl on ice so the mayonnaise doesn’t go rancid.
- This pairs well with just about anything – BBQ, ham, chicken or on it’s own! Makes a great entree salad or side dish.
Storage
This summer pasta salad retains its fresh flavor when placed in an airtight container in the refrigerator for up to 3 days. When ready to serve, lightly toss the vermicelli, allow to sit at room temperature for a few minutes, then serve!
Variations for Vermicelli Pasta Summer Salad
As written, this is an ideal vegetarian dish; however, if you want to add a protein, I recommend adding cooked chicken, boiled shrimp or fresh crabmeat. Other variations include:
- green olives
- artichoke hearts
- hearts of palm
- red onion
- red bell pepper
- garlic-infused croutons (add at the last minute)
- season with a sprinkle of Cajun or Creole seasoning for a little heat
Serve this refreshing salad at a summer gathering and it will be the talk of the party!
This version of Vermicelli Pasta 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!
Vermicelli Pasta Summer Salad – No MSG
Ingredients
- 12 oz Vermicelli wheat pasta See Recipe Notes below
- 1 tablespoon Lawry’s Seasoned Salt
- 3 tablespoons fresh lemon juice
- 4 tablespoons olive oil (high quality)
- 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 5-7 minutes in boiling water; drain and rinse with tap water12 oz Vermicelli wheat pasta
- In a large bowl, combine cooked pasta,seasoned salt, lemon juice and olive oil; transfer to storage container; cover and refrigerate for at least 2 hours1 tablespoon Lawry’s Seasoned Salt, 3 tablespoons fresh lemon juice, 4 tablespoons olive oil (high quality)
- In a large mixing 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 the marinated pasta; refrigerate again (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 tastes best if you first combine cooked pasta, seasoned salt, lemon juice and olive oil and transfer to an airtight storage container; cover and refrigerate for at least 2 hours; then add in the mayonnaise and other ingredients.
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!
I love pasta salads in the summer. This one looks especially good. I can’t wait to try it! 🙂
Thank you! This salad tastes better the next day…and, it makes a big batch!