12 oz. thin vermicelli
1 sm. can sliced olives (black)
2 bunches green onions
1/4 c. olive oil
2 tbsp. lemon juice
1/4 c. pimento
Greek seasoning

Cook vermicelli and drain in colander. Rinse well with cold water. Set aside. Chop green onions and mix all ingredients together in bowl. Add Greek seasoning to taste.