Vermicelli Salad

• 1 lb vermicelli (cooked according to directions, let cool)
• 13 cup of good season's Italian dressing (make ahead of time)
• 12 head parsley
• 10 green onions
• 10 finely diced garlic cloves
• pepper
• salt
• 1 12-2 cups mayonnaise
• 1 (2 ounce) jar pimentos (optional) or 1 (2 ounce) jarfinely diced red bell peppers (optional)

1. Boil package of vermicelli, let cool.
2. Put in bowl and pour over about 1/3 cup of Italian dressing (she uses good seasons made with olive oil) toss noodles to mix thoroughly.
3. Chop a good half a head of parsley, add to bowl.
4. Thinly slice 10 green onions all the way into the green, add to bowl.
5. Add garlic and pepper to taste (the Good Seasons Dressing is salty so you might not want to add salt - if you do, you don't need much).
6. Then add 1 1/2 to 2 cups mayo, mix up really well it takes a while to get it all the way through.
7. To get the right consistency you might need to add more mayo.
8. It's best when refrigerated over night.
9. Also you can add pimento or finely diced red bell pepper for color.
10. (optional).

vermicelli, time, parsley, green onions, garlic, pepper, salt, mayonnaise, pimentos

Taken from www.food.com/recipe/vermicelli-salad-365130 (may not work)