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Looking for a crowd-pleasing pasta salad recipe that's better than any boring box? This vermicelli (that's just the name of the noodle) version is tangy and tasty!
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Vermicelli Pasta Salad

A bright, tangy pasta salad that pleases every crowd who eats it. The ingredients sound odd, but work together perfectly. 
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 12 people
Calories 537kcal
Author Rachel Ballard

Ingredients

  • 1 1- pound box vermicelli pasta
  • 1/4 cup flavorless oil no olive oil; I use avocado
  • 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

Instructions

  • 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.

Notes

This dish needs to sit 24 hours in the fridge before serving so plan ahead. 

Nutrition

Calories: 537kcal