Vermicelli Salad

[Marlyn]

First tasted this wonderful salad at a church potluck. But the recipe is a bit vague about the amount of vermicelli to cook. Only states 2 boxes, bought two bags since that was all that was available. 16 oz each. So, now I have all this pasta cooked, and have already doubled the marinade and it is in the frig, since there were no instructions about that. And that seemed a good idea, althougth there is nothing in it that would spoil. Any advice? I am hoping it will not be too hard to mix after the overnight soak. Thanks, really this is one marvelous salad. Hope mine turns out as good as the one I tasted. Plan is to double everything else and see if double is needed.
Marlyn.

[Susann]

Vermicelli Salad

12 oz. vermicelli
1 Tbsp seasoning salt
3 Tbsp lemon juice
1 Tbsp accent® seasoning mix
4 Tbsp salad oil
2 cups celery -- chopped
1 cup green pepper -- chopped
3/4 cup onion -- chopped
1 cup black olives -- chopped
4 oz. jar of pimento
1 cup mayonnaise

Day before: cook and rinse vermicelli. Marinate overnight in seasoning, salt, lemon juice, accent, and salad oil.

Next day: add all the rest of the ingredients. Chill before serving.

http://www.recipesource.com/fgv/salads/16/rec1615.html

"A journey of 1,000 miles begins with a single step."
Susann