1 pkg. vermicelli
4 tbsp. mayonnaise
3 tbsp. Cavender's all-purpose Greek seasoning
1 (4.5 oz.) can chopped ripe olives
1 bunch chopped green onions
3/4 c. olive oil
4 tbsp. lemon juice
1 sm. jar diced pimiento

Cook vermicelli as directed in unsalted water; drain well. Mix remaining ingredients and pour over pasta. Serve chilled.