1In large pot bring water to a boil. Add vermecelli noodles and cook about 5 minutes. You don't want the noodles completely done, but done enough. Drain noodles. In large bowl, combine lemon juice, oil, and accent. Add noodles and mix. Refrigerate overnight shaking noodles every now and then. (This prevents the noodles clumping together).
2The next day take noodles out of fridge and separate clumps (there will be a couple). Set aside. Chop all vegetables and olives. Add the mayonnaise and dressing and mix with hands (this helps the mayo and dressing to be evenly distributed). Add vegetables and mix together. Refrigerate for about 30 minutes. Enjoy.