12 oz. vermicelli
2 tbsp. lemon juice
2 tbsp. Accent seasoning
1 small green pepper
1 medium jar pimentos
2 small cans black olives, sliced
1/3 c. green onions, chopped
1/2 pint Hellmann's mayonnaise

Cook vermicelli according to package directions. Drain and rinse well with cold water. Place pasta in a large bowl and add one tablespoon Accent and lemon juice. Chill. Chop green pepper and green onion. Drain pimentos and black olives. Add these to the chilled pasta. Add one tablespoon Accent and mayonnaise. Mix well. Allow to chill overnight or at least 4 hours before serving.