INGREDIENTS

  • 1 lb vermicelli
  • 1/2 tablespoon Accent seasoning
  • 2 tablespoons Lawry’s Seasoned Salt
  • 1/3 cup vegetable oil
  • 1/3 cup lemon juice
  • 3/4 cup green peppers , chopped
  • 3/4 cup onions , chopped
  • 1 1/2 cups celery , chopped
  • 15 ounces green olives , coarsely chopped
  • 1 (15ounce)can black olives , coarsely chopped
  • 2 (4ounce)cans water chestnuts , sliced
  • 1 cup mayonnaise
  • 1/4 cup parmesan cheese

DIRECTIONS

  1. Cook vermicelli according to package directions.
  2. Whisk together Accent seasoning, seasoned salt, oil and lemon juice.
  3. Toss with vermicelli in a large bowl.
  4. Refigerate while chopping vegetables.
  5. In a small bowl, whisk together mayonnaise and parmesan cheese.
  6. Add vegetables and mayonnaise sauce to vermicelli and toss well to combine.
  7. Refigerate overnight before serving.