Elisabeth's Pasta Salad

My Bible study leader makes this delicious pasta salad, and it's supposed to be made ahead! Perfect for your next potluck night....

• 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

1. Cook noodles until tender. Drain. Toss noodles with salt, lemon juice, and olive oil. Refrigerate several hours or overnight.
2. Add remaining ingredients. Toss to combine.

Tastes even better the next day!

Makes a LOT ☺