Vermicelli

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

Enjoy!

Vermicelli
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.)