Vermicelli Salad
"This is one of the best pasta salads I've ever had. It can be enjoyed year round. It makes plenty and will keep for a long time in refrigerator if it doesn't get eaten quickly (which it will!)"
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
8-10
ingredients
- 1 lb vermicelli
- 1 lemon, juice of
- 1 medium onion, grated
- 1 jar pimiento
- 1 large green bell pepper, diced
- 10 ounces Cracker Barrel sharp cheddar cheese, cut into small cubes
- 2 cups frozen small green peas, unfrozen
- 3 -4 teaspoons dried tarragon, pounded in mortar with pestle or crushed with back of spoon
- 1 cup chopped parsley
- cayenne pepper
- 2 - 2 1⁄2 cups Hellmann's mayonnaise (it will thicken up when chilled)
directions
- Break vermicelli in half and cook in boiling water for 2 minutes, stirring constantly.
- Remove from fire, cover and let stand 10 minutes.
- Stir well and drain in colander.
- Rinse in cold water, drain, and place in large mixing bowl.
- Add mayonnaise, lemon juice and grated onion.
- Mix well.
- Add remainder of ingredients.
- Taste and add more mayonnaise and seasonings if needed.
- You may want to add salt.
- Chill for several hours.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This was extremely bland. I made a double batch of this for our neighborhood 4th of July party. Very little got eaten. We kept it thinking it might be better the next day, but we ended up throwing it all out. Sorry JoAnn.
RECIPE SUBMITTED BY
JoAnn
St. Paul, MN
Love to read. I collect books and have quite a collection but am always adding more. I have also discovered audio books and find that I am able to get through more books by listening to them.
Have recently started knitting and I really enjoy it even if it is quite a challenge at times.
Always searching for a great recipe in any food category. As might be expected I never find "The One" but find many delicious ones along the way.
One of our favorite restaurants is Jensen's Supper Club located in Eagan, MN.
