1 (12 oz.) pkg. vermicelli, broken in half
2 c. chopped celery
1 med. onion, chopped
1 med. green pepper, diced
1/2 c. sliced pimiento-stuffed olives
1/2 c. sliced ripe olives
1 (2 oz.) jar diced pimiento, drained
3 tbsp. mayonnaise
2 tbsp. vegetable oil
1 tbsp. Italian salad dressing
2 tsp. lemon juice
Salt and pepper to taste

Cook vermicelli according to package directions and drain. Rinse with cold water and drain. Combine vermicelli and remaining ingredients and toss well. Cover and refrigerate overnight. Makes 12 to 15 servings.

August 21, 1986