1 bag Texas shaped pasta (or 1 lb. vermicelli)
4 tbsp. cooking oil
3 tbsp. Accent
4 tbsp. lemon juice
1 pt. mayonnaise
7 oz. black olives
4 oz. pimentos, finely chopped
4 to 6 stalks celery, finely chopped
1 med. onion, finely chopped
1/2 bell pepper, finely chopped
Salt and pepper to taste

Cook and drain noodles. Add oil, Accent, lemon juice, store together and refrigerate overnight. Add remaining ingredients. Serve cold, or slightly warm.