Vermicelli Salad

1. 1

   Boil package of vermicelli, let cool.

2. 2

   Put in bowl and pour over about 1/3 cup of Italian dressing (she uses good seasons made with olive oil) toss noodles to mix thoroughly.

3. 3

   Chop a good half a head of parsley, add to bowl.

4. 4

   Thinly slice 10 green onions all the way into the green, add to bowl.

5. 5

   Add garlic and pepper to taste (the Good Seasons Dressing is salty so you might not want to add salt - if you do, you don't need much).

6. 6

   Then add 1 1/2 to 2 cups mayo, mix up really well it takes a while to get it all the way through.

7. 7

   To get the right consistency you might need to add more mayo.

8. 8

   It's best when refrigerated over night.

9. 9

   Also you can add pimento or finely diced red bell pepper for color.

10. 10

    (optional).

* Per serving · 4 servings · Values may vary.

No additional tips available.