Vermecelli Pasta Salad

Julia Moore


Although this recipe is a two day project, I guarantee it's worth it.


★★★★★ 2 votes

A lot of people



  • 1 lb
    vermecelli noodles
  • 1/4 c
    lemon juice concentrate
  • 1/4 c
    vegetable oil
  • 1 Tbsp
    accent seasoning

  • 1
    green bell pepper, chopped small
  • 1
    red bell pepper, chopped small
  • 1
    stalk of celery, chopped small
  • 1
    jar green olives, chopped small
  • 1
    can chopped black olives
  • 1
    16 oz bottle wishbone italian dressing
  • 1-2 c

How to Make Vermecelli Pasta Salad


  1. In 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).
  2. The 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.

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