12 oz. pkg. vermicelli
2 tbsp. Accent
2 tbsp. Lowery's seasoned salt
3 tbsp. lemon juice
4 tbsp. Wesson oil
1 (4 oz.) jar diced pimento
1 c. chopped green pepper
3/4 c. chopped onion
1 sm. can chopped black olives
2 c. diced celery
3/4 c. Hellmann's mayonnaise

Cook vermicelli according to directions on package. Rinse, drain and cool. Marinate vermicelli overnight in Accent, seasoned salt, lemon juice and Wesson oil. Next day mix vermicelli mixture with pimento, green pepper, onion, black olives, celery and mayonnaise. Toss and let stand overnight before serving.