Heirloom Recipe – Julia’s Vermicelli Pasta Salad

My mother had the sweetest friends, but my favorite was Julia Johnson. When I arrived, her sons were grown and no longer living at the house. So, whenever my mother needed to run errands, she would drop me off at Julia’s house, and we would have the best time. Julia taught me so many things. She especially loved getting me in the kitchen with her to learn her recipes.

Going through my recipe box, I have many of Julia’s recipes in her handwriting. One recipe in particular that I loved was her Vermicelli Pasta Salad. It makes a generous amount, perfect for a dinner party or just to have in the refrigerator to eat with a sandwich. It’s fresh, crisp, and very healthy. You can add anything extra to it, especially if you have vegetables you want to use up.

I know is thrilled I am sharing her legacy recipe with you. Be sure to tag me @homewithatwist if you make the recipe.

Julia's Vermicelli Pasta Salad

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Servings 0

Ingredients

  

• 1 12 oz pkg Vermicelli Pasta (cook according to directions), do not rinse
• 2 tsp Accent Seasoning
• 2 tsp lemon juice
• 2 TBL vegetable oil (I used Canola, but you can use whatever you prefer)
• 1/2 onion, purple or yellow, chopped
• 1 bell pepper, you choice of color (I prefer red or yellow because they are sweeter than green)
• 1 cup chopped celery
• 1/2 cup chopped green olives
• 1/2 cup chopped black olives
• 1 small jar pimentos
• 3 TBL Mayonnaise (you can sub with greek yogurt)
• a generous dash of Wishbone Italian Dressing (probably 2-3 TBL)
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

 

• Boil pasta according to package directions. Do not rinse, just drain off water.
• Place pasta in a large bowl or container with a lid.
• While warm season with Accent, lemon juice and oil. Toss lightly, cover and refrigerate overnight.
• The next day add all of the remaining ingredients, tossing gently.
• Chill until ready to serve

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