1 (16 oz.) pkg. vermicelli
4 tbsp. oil
4 tbsp. lemon juice
1/2 tsp. Accent
1 lg. can ripe olives
1 (7 oz.) jar green olives
1 sm. pimento
4 oz. green chilies
1/2 c. celery
1/4 c. onion
2 tbsp. wine vinegar
1/2 pt. mayonnaise

Cook pasta. Chop vegetables and combine with remaining ingredients. Toss with pasta. Refrigerate several hours.