2 (10 oz.) pkg. vermicelli
1 pt. mayonnaise (I use fat-free)
3 tbsp. lemon juice
1 can chopped black olives
6 stalks celery, chopped fine
1 bell pepper, chopped fine
1 bunch green onions, chopped fine
1 large jar pimentos
3 tbsp. Accent
4 tbsp. corn oil

Cook vermicelli according to package directions; drain. Toss cooked vermicelli in corn oil to prevent sticking. Add all other ingredients. Mix well, then chill before serving.