Vermicelli Olive Pasta Salad

• 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 pepper, chopped
• 3/4 cup onion, chopped
• 1 1/2 cups celery, chopped
• 15 ounces green olives, coarsely chopped
• 1 (15 ounce) can black olives, coarsely chopped
• 2 (4 ounce) cans water chestnuts, sliced
• 1 cup mayonnaise
• 1/4 cup parmesan cheese

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. Refrigerate 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. Refrigerate overnight before serving.

vermicelli, accent seasoning, salt, vegetable oil, lemon juice, green pepper, onion, celery, green olives, black olives, water chestnuts, mayonnaise, parmesan cheese

Taken from www.food.com/recipe/vermicelli-olive-pasta-salad-251746 (may not work)