16 oz. vermicelli noodles (very thin)
1 tbsp. Accent
1 tbsp. Lowry salt
3 tbsp. lemon juice
4 tbsp. oil
1 (4 oz.) jar pimentos, drained
1 (4 oz.) diced ripe olives
1 c. green peppers
3/4 c. finely chopped onion
2 c. diced celery
1 1/2 c. mayonnaise

Cook pasta according to directions; drain well. Marinate overnight in Accent, lowry salt, lemon juice and oil; mix well. The next day add pimentos, olives, peppers, onion, celery and mayonnaise; let stand overnight.