Wednesday, October 21, 2009


I have a new pasta recipe that I thought I would share today. I love pasta dishes! If some of you have macho husbands that like to have meat with every meal, I will tell you I added two grilled chicken breasts left over from the night before to this dish. I chopped them up and stirred them in. If your man likes to SEE the meat, then I suggest you slice that chicken and lay it across the top! ha

2 (12 oz) pkgs of vermicelli
4T canola oil
4T fresh lemon juice
1T Accent
1Cup minced celery
1/2 C onions, minced fine
1 bell pepper , minced fine
1 can ripe olives, minced fine
1 big jar chopped pimento, drained
1 pt. mayo
salt and pepper to taste
Cook, rinse and drain pasta. Add oil, lemon juice, and accent; refrigerate overnight. Next day, add
remaining ingredients. Chill and serve.
(I only made 1/2 half the recipe. This makes a very large amount. Great to serve a crowd! I really don't know why you would have to cook the pasta the day before. I think it would work fine as long as it got cool before you proceeded. One other thing, be sure to mince all the veggies. I used my food processor. The idea is not to crunch down on any bite size pieces. All the flavors mix better if they are small pieces.)


  1. Sounds delicious. Thanks for posting.

  2. Such a cute blog! I am going to try this recipe for is very similar to one that I love, but haven't had it in a long time!