1 lb. vermicelli, cooked according to pkg. directions & rinsed
Juice of 1 lemon
1/4 c. vegetable oil
1 1/2 tsp. Tony Chacheres Creole Seasoning
4 ribs celery, chopped
1 bunch green onions including tops, chopped
1 (10 oz.) pkg. frozen peas, neither cooked nor thawed
4 oz. chopped pimentos
3/4 c. black olives, sliced
1/4 c. Catalina dressing
1 c. mayonnaise
Garlic powder to taste
1 tsp. Spice Island Beau Monde seasoning

Marinate cooked vermicelli overnight in lemon juice, oil and Tony Chacheres seasoning. Add other ingredients and toss. This salad is at its very best the third day. Makes 10 servings and very good. It needs time to marinate and mellow. Good for parties or large crowds.