8 ounces vermicelli
½ cup extra virgin olive oil
2 heaping tablespoons Cavender’s Greek seasoning
3 tablespoons lemon juice
1 small can chopped ripe olives
1 small jar pimentos, drained
¼ cup Hellman’s mayonnaise (no substitutes)
5 green onions, sliced with tops.
Cook vermicelli in unsalted water until tender, about 5 or 6 minutes. Drain, and while still hot, add extra virgin olive oil, Greek seasoning and lemon juice. Then marinade in refrigerator 4 hours or more. Add ripe olives, pimentos, mayonnaise and green onions to pasta mixture. Serve immediately or refrigerate more serving to blend flavors. Keeps well for a day or so.