1 pkg. Vermicilla spaghetti, cooked as directed on pkg.
1 tbsp. Accent
3 tbsp. lemon juice
4 tbsp. Wesson oil
1 c. bell pepper, chopped
1/2 c. chopped onion
2 c. diced celery
1 sm. jar pimento, drained
1 (5 oz.) jar sliced Spanish olives
1/2 c. mayonnaise

After cooking spaghetti, rinse in cold water; drain well. Add next 3 ingredients; mix well and marinate overnight.

Next day add rest of ingredients, salt to taste and mix well. Refrigerate several hours before serving.