Cook pasta for 5-7 minutes in boiling water; drain and rinse with tap water
12 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 hours
In a large mixing bowl, combine mayonnaise and remaining ingredients
4 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.