- 1 pound vermicelli or spaghetti, broken into pieces
- 1 1/2 T. seasoned salt
- 3 T. lemon juice
- 3 T. olive oil
- 1 c. chopped green bell pepper
- 1 c. chopped Vidalia onion (or less...)
- 1 c. chopped celery
- 1 (4-oz) jar pimiento, drained
- 1 (2.5-oz) can sliced black olives, drained
- 1 1/2 c. low-fat mayonnaise
- Cook noodles until tender. Drain. Toss noodles with salt, lemon juice, and olive oil. Refrigerate several hours or overnight.
- Add remaining ingredients. Toss to combine.
Makes a LOT ☺
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