1 pkg. vermicelli
4 tbsp. salad oil
3 tsp. lemon juice
1 tbsp. Accent
1 c. celery, chopped
1/2 c. onion
1 green pepper, chopped
1 can ripe olives, sliced and drained
1 sm. jar pimento, chopped
1 to 2 c. mayonnaise, to taste

Cook vermicelli as directed. Rinse with cold water. Mix all other above and refrigerate overnight. Keeps well.