1 (14 oz.) pkg. vermicelli
2 tbsp. olive oil
1 c. French or Italian dressing
2 tbsp. dried basil
2 tbsp. oregano
1 1/4 c. mayonnaise
2 tbsp. tarragon wine vinegar
Garlic salt to taste

Cook vermicelli in pot of boiling water, salted and add olive oil. Cook until tender; drain, rinse with cold water. Put pasta in large bowl, add dressing and toss. Add herbs, mayonnaise and vinegar. Mix and season to taste. Chill overnight and serve with garlic bread.