Vermicelli Salad

Name: Vermicelli Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pkg. vermicelli; 3 Tbsp. lemon juice; 1 Tbsp. Accent; 4 Tbsp. oil; 1/2 c. finely chopped celery; 1/2 c. finely chopped green onion; 1 (4 oz.) jar chopped pimento; 1 (4 oz.) jar chopped ripe olives; 1 pt. Hellmann's mayonnaise; salt and pepper to taste

Eats Now Editorial Team · 323 kcal · Pasta & Noodles

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Vermicelli Salad – a delicious recipe with vermicelli, lemon juice, Accent, oil, celery, green onion. Easy to follow and perfect for any occasion.

Serves 4 Pasta & Noodles

Servings: persons

1 pkg. vermicelli
3 Tbsp. lemon juice
1 Tbsp. Accent
4 Tbsp. oil
1/2 c. finely chopped celery
1/2 c. finely chopped green onion
1 (4 oz.) jar chopped pimento
1 (4 oz.) jar chopped ripe olives
1 pt. Hellmann's mayonnaise
salt and pepper to taste

1
Cook spaghetti as directed on the package; rinse and drain. Marinate overnight in lemon juice, Accent and oil.
2
The following day, add the rest of the ingredients and mix in mayonnaise, salt and pepper.
3
Yields 8 to 10 servings.

323

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pkg. vermicelli, 3 Tbsp. lemon juice, 1 Tbsp. Accent, 4 Tbsp. oil, and more.

Yes, Vermicelli Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quick Info

Servings
4 servings
Calories
323 kcal
Category
Pasta & Noodles

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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