2 10-ounce packages Vermicelli, break into 4-inch pieces.  Cook, drain, and cool slightly. 

While vermicelli is cooking, make dressing:

5 tablespoons Italian dressing
3 tablespoons lime juice
1 tablespoon Accent
1 cup Hellman’s Mayonaise
1 cup Ranch-style dressing

Mix and add to cooked vermicelli

Add:

1 cucumber, chopped, seeded and drained
1 cup celery, chopped
1 bell pepper, chopped
1/2 cup chopped green onion (or less)

Salt and pepper to taste

2 small cans sliced black olives
2 small jars chopped pimiento

TOSS ALL {INGREDIENTS} TOGETHER AND LET SET OVERNIGHT.  

 

Leave a Reply

Your email address will not be published.