Vermicelli Salad

• 1 lb vermicelli
• 1 lemon, juice of
• 1 medium onion, grated
• 1 jar pimiento
• 1 large green bell pepper, diced
• 10 ounces Cracker Barrel sharp cheddar cheese, cut into small cubes
• 2 cups frozen small green peas, unfrozen
• 3 -4 teaspoons dried tarragon, pounded in mortar with pestle or crushed with back of spoon
• 1 cup chopped parsley
• cayenne pepper
• 2 -2 12 cups Hellmann's mayonnaise (it will thicken up when chilled)

1. Break vermicelli in half and cook in boiling water for 2 minutes, stirring constantly.
2. Remove from fire, cover and let stand 10 minutes.
3. Stir well and drain in colander.
4. Rinse in cold water, drain, and place in large mixing bowl.
5. Add mayonnaise, lemon juice and grated onion.
6. Mix well.
7. Add remainder of ingredients.
8. Taste and add more mayonnaise and seasonings if needed.
9. You may want to add salt.
10. Chill for several hours.

vermicelli, lemon, onion, pimiento, green bell pepper, cheddar cheese, frozen small green peas, parsley, cayenne pepper, mayonnaise

Taken from www.food.com/recipe/vermicelli-salad-17940 (may not work)