Vermicelli Salad

• 1 green bell pepper, chopped
• 1 1/2 c. sliced celery
• 1 1/2 c. green onion, chopped
• 1 (10 oz.) pkg. frozen peas, thawed
• 1 (8 oz.) pkg. diced cheese
• 1 (10 oz.) pkg. vermicelli spaghetti
• 1 (4 oz.) jar pimientos, drained and sliced
• 1 (16 oz.) can pitted black olives, drained and sliced
• 3 Tbsp. lime or lemon juice
• 3 Tbsp. salad oil
• 1 c. mayonnaise

1. Cook vermicelli according to package; drain.
2. Rinse in cold water; drain again.
3. In large bowl, combine green pepper, celery, green onions, pimientos, black olives, peas and cheese.
4. Mix well. Add drained vermicelli and combine.
5. In small bowl, combine lime juice, salad oil and mayonnaise.
6. Add to vegetable-vermicelli mixture. May be served right away or covered and chilled before serving.
7. Serves 6 to 8.

green bell pepper, celery, green onion, frozen peas, diced cheese, vermicelli spaghetti, pimientos, black olives, lime, salad oil, mayonnaise

Taken from www.cookbooks.com/Recipe-Details.aspx?id=263761 (may not work)