Daybreak recipe: Vermicelli Salad

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by AMY KUSHNIR

WFAA contributor

Posted on June 2, 2012 at 8:40 AM

Updated Saturday, Jun 2 at 8:42 AM

Vermicelli Salad is a great, cool, side dish for any summertime cookout. Amy Kushnir of My Texas Today prepared it on News 8 Daybreak Saturday, June 2.


Ingredients

  • 2 12 oz. pkg. Vermicelli pasta
  • 4 Tbs. vegetable oil
  • 1 15 oz. container mayonnaise
  • 6 large celery stalks - chopped
  • 4 Tbs. lemon juice
  • 4 oz. can chopped black olives
  • 1 bunch green onions - chopped
  • 1/2 cup milk
  • 2 Tbs. garlic salt
  • pepper to taste
  •  large jar of chopped pimentos (optional)

Directions

  1. Cook pasta as directed
  2. Add all remaining ingredients
  3. Toss well
  4. Refrigerate for several hours or overnight

From: Lori Donoghue

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