Raise your hand if those boxed pasta dishes are BORING. Looking for something different? This vermicelli pasta salad offers a tangy crowd-pleasing something different that disappears no matter who you feed it to. (Well, unless it’s my brother-in-law.)
This vermicelli pasta salad has never gone anywhere that it doesn’t get eaten. We serve it at weddings. At birthday parties. Just because.
It’s so good that I think the only reason I’m allowed to come to some events is because of it.
As you read on, you’ll soon see that the recipe sounds, well, gross. But I promise you that if you’ll just trust me and let it have time to build its flavors like it should, you’ll be pleasantly surprised. Unless you’re my brother in law Daniel who thinks it’s final resting place should be the toilet.
You can’t please everyone. And that’s more for the rest of us so we just ignore him.
I give full credit for this recipe to my Aunt Carolyn–when my cousins found out I was putting this recipe up on the blog there was nearly a family mutany. One yelled something about copyright infringement…it got sort of foggy after that.
The uprising comes because this is truly my aunt’s recipe–well, sorta. She stole it from some woman in the 80’s and since that was soooooo long ago, we just count it as ours now.
Take note of the ingredients and the process and make this recipe–you’ll need to do it a few days in advance for the best flavor. I use specific brands of certain ingredients for the right flavor and I recommend you stick to what’s listed here. Don’t be a rebel.
Vermicelli Pasta Salad
- 1 1- pound box vermicelli pasta
- 1/4 cup vegetable or canola oil no olive oil
- 1/3 cup REAL lemon juice no bottles!
- 1 tablespoon table salt
- 1 small bottle KRAFT Zesty Italian salad dressing
- 3/4 cup HELMANN'S mayonnaise
- 1/4 cup jarred pimentos
- 1/2 cup black olives sliced
- 1/2 cup green olives sliced
- 1/4-1/2 sweet yellow onion diced small
- 1/2 cup celery chopped
- Salt and pepper to taste
- Cook the pasta until just done, but not overcooked. (About 8 minutes or so--just taste it to make sure) Drain.
- While the pasta is hot, transfer it to a large bowl and add the lemon juice, salt, and oil and toss to coat.
- Allow to cool slightly then cover with plastic wrap and refrigerate for 24 hours.
- After 24 hours, add the remaining ingredients and toss well.
- Place it back in the fridge for at least 12 hours (24 if you can) for the flavors to blend. Serve cold.