1 lb. vermicelli, cooked and drained
1 lb. sm. cocktail shrimp
1 bottle (16 oz.) Zesty Italian salad dressing
1 c. mayonnaise
1/4 c. chopped green onions
1/4 c. chopped parsley

Whisk together the dressing and mayonnaise until smooth. Add shrimp, onion and parsley to the cooked vermicelli. Pour dressing over and toss to coat thoroughly. Refrigerate up to 24 hours. Toss again before serving.