Vermicelli Pasta Summer Salad

5 from 8 votes

Light and refreshing marinated pasta salad infused with fresh lemon juice, crisp celery and bell peppers, black olives and pimentos.

Prep Time10

Cook Time9

Resting time2

Total Time2 19

Course: Entree, Lunch, Main Course

Cuisine: American, Italian

Servings: servings

Calories: 359kcal

Cook pasta according to package to al dente; drain and rinse with tap water and transfer to large mixing bowl
12 oz Vermicelli wheat pasta
In a small mixing bowl, combine the following:
1 tablespoon Lawry's Seasoned Salt, 3 tablespoons fresh lemon juice, 4 tablespoons olive oil (high quality)
Pour lemon/oil mixture over cooled pasta, toss well, cover and refrigerate for at least 1 hour (2 hours is recommended)
After pasta has marinated, add chopped vegetables and fold in mayonnaise; cover and refrigerate again for at least 30-minutes; taste for seasoning and add salt and pepper to taste
4 oz. pimentos, 1 cup green pepper, ¾ cup green onions, 1 cup celery, 4 oz. black olives, 1½ cups mayonnaise, salt and ground white pepper, to taste
Gently toss before serving and garnish with fresh chopped parsley
fresh chopped parsley for garnish (optional)

Note: this recipe calls for Vermicelli pasta--not vermicelli rice noodles. You can substitute with any strand pasta you choose: spaghetti, angel hair, linguine, 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.