Vermicelli Pasta Salad

What’s Cooking in Gail’s Kitchen? Food Junkie Favorites: Vermicelli Pasta Salad! A little advance planning goes a long way whether you choose to make this a side dish or a main course. Plus, you get bonus points if it becomes your Midweek Meatless Meal. It’s easy, it’s versatile, and it’s made with fiber-filled veggies for extra crunch and flavor. Substitute ingredients to match your family’s personal cravings. On the go? Pack it in single serving jars for fuss-free options. 

VERMICELLI PASTA SALAD

Ingredients:

1 pound vermicelli 

1 1/2 tablespoons Accent seasoning

2 tablespoons seasoned salt

1/2 cup lemon juice

1/3 cup vegetable oil

3/4 cup green pepper, chopped

3/4 cup onion, chopped

1 1/2 cups broccoli/carrot/red cabbage slaw

1 cup black olives, sliced

1 tablespoon poppy seeds

1 cup mayonnaise 

Instructions:

Cook vermicelli as directed on package. Rinse in cold water. Drain. Place in large bowl. Make a marinade of Accent seasoning, seasoned salt, lemon juice, and vegetable oil. Pour over vermicelli; mix well. Cover and marinate for two days, stirring once or twice. Add green pepper, onion, cut-up broccoli/carrot/cabbage slaw, black olives, poppy seeds, and mayonnaise. Mix well. Marinate overnight. Serve chilled. 

40 thoughts on “Vermicelli Pasta Salad”

  1. That sounds really so delicious! I love all kinds of salad, such as pasta salads, as appetizers. This vermicelli pasta salad has also caught my eye, and I’d love to try it out someday. Thank you so much for sharing the recipe! ☺️

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  4. Two full days of marinating the vermicelli before adding the veggies and mayo must let all those flavors soak in so deeply! Such a great tip to let the pasta absorb the lemon and seasoning first. Looks delicious, Gail! 🥗🍋

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  7. Your vermicelli pasta salad sounds like a real crowd‑pleaser, especially the idea of letting it marinate for 2 days, so much flavor! I love that you’re using 1 pound of vermicelli and adding poppy seeds for a subtle crunch. The mix of green pepper, onion, and that bright lemon‑oil dressing must make it feel light yet satisfying. I’ve found that packing it in single‑serving jars really keeps the veggies crisp for a quick lunch. The recipe’s balance of protein from olives and the creamy mayo gives it a comforting texture that’s easy to eat after a long day. Thanks for sharing this tasty, versatile dish.

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