1 pkg. thin spaghetti (vermicelli)
1 can black olives, chopped
1 jar pimentos
1/2 c. green onions
1/2 c. celery
3 tbsp. safflower oil
2 tbsp. lemon juice
Accent
Mayonnaise

Boil spaghetti according to directions. Remove from heat and drain. Add 3 tablespoons safflower oil, 2 tablespoons lemon juice. Sprinkle Accent (takes quite a bit). Mix well and add other ingredients. Use mayonnaise to moisten salad. Season to taste. Refrigerate.