12 oz. pkg. vermicelli (paste)
4 tbsp. cooking oil
3 tbsp. lemon juice
1 tbsp. season salt
2 c. celery, chopped fine
4 oz. pimento, chopped
1 c. onion, chopped
4 oz. ripe olives, chopped
1 1/2 c. mayonnaise

Cook vermicelli. Drain. Marinate overnight in oil, lemon juice and salt. Then add remaining ingredients. Keeps well in refrigerator. Makes 4 quarts.