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.