1 lb. vermicelli
2 c. mayonnaise
4 tbsp. apple cider vinegar
4 hard cooked eggs, chopped
1 (10 oz.) pkg. frozen peas (thawed, uncooked)
2 (4 oz.) jars chopped pimiento
1/2 c. chopped parsley
1/2 c. thinly sliced green onions
1 c. chopped celery
2 c. cooked, cubed ham
Seasoned salt and pepper to taste

Break vermicelli strands into thirds, cook until tender but still firm to bite. Rinse with cold water and drain well. Stir mayonnaise, vinegar and chopped eggs together and combine with vermicelli and remaining ingredients. Chill.