8 oz vermicelli pasta
2 Tbs extra virgin olive oil
2 Tbs freshly squeezed lemon juice
1 Tbs creole seasoning
1/2 cup chopped of the following: celery, red pepper, black olives, & green olives with pimentos
1/4 cup chopped green onions
3 Tbs olive oil mayo
Salt, pepper and red pepper flakes
While bringing your salted pasta water to a boil, break the vermicelli into 1 inch pieces (smaller is actually better). Boil the pasta for 6 minutes and drain immediately. While pasta is still very hot add the olive oil, lemon juice and creole seasoning & toss well. Refrigerate for at least 6 hours (overnight even better).
Add the remaining ingredients, toss well and refrigerate for at least two hours before serving.
It only gets better with time. I enjoyed this a few days later with a small can of tuna for a tasty lunch.
|Perfect side dish to almost anything & would be great|
with grilled chicken or shrimp for a complete meal