12 oz. vermicelli pasta
3 qt. water
2 tbsp. salt
4 tbsp. oil
2 tbsp. lemon juice
3 tbsp. Accent
1 bunch green onions with tops, chopped
1 green pepper, chopped
6 ribs celery, chopped
1 lg. can black olives, sliced
1 sm. jar pimento
1 can water chestnuts
2 1/2 c. mayonnaise

Cook and drain (do not rinse) pasta in salted water. Mix oil, juice and Accent. Pour over pasta, mix thoroughly. Cover and refrigerate until cold. Mix remaining 7 ingredients. Add to pasta. Cover and refrigerate overnight. Gets even better with age, keep refrigerated.