10 oz. vermicelli
4 tbsp. Crisco oil
3 tbsp. lemon juice
1 tbsp. Accent
1 tbsp. season salt
1 c. chopped green pepper
1 c. chopped onion
1 c. chopped celery
1/2 can black olives, diced
Small jar pimentoes

Cook vermicelli in salted water for 1 1/2 minutes. Rinse. Mix next 4 ingredients together and stir over noodles. Refrigerate overnight. Add remaining ingredients before serving. Keeps well for several days.