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My review
Vermicelli Salad
Stephanie Carroll
"A wonderful light salad that's easy to make. I use tomatoes from the farmer's market and it gives the salad that special 'fresh' zing. My family loves it."
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Ingredients
13 h 50 m servings 260 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
- In a large bowl, combine the pasta, tomato, bell pepper, olives and onion.
- Whisk together the salad seasoning mix and zesty salad dressing. Pour over salad and toss gently. Refrigerate 4 hours or overnight to blend flavors.
Nutrition Facts
Per Serving: 260 calories; 12 g fat; 33.3 g carbohydrates; 6.3 g protein; < 1 mg cholesterol; 779 mg sodium. Full nutrition
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Reviews
Read all reviews 12Most helpful
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Newest
9/13/2002
This was just perfect for what I needed! It was tasty, simple, fast, and I already had most of the ingredients. My husband loved it!
6/24/2005
I loved the flavor of this, but next time would use some other type of pasta.
6/13/2011
I used a sweet onion, half the amount of olives, corkscrew pasta, and added some fat free feta and it was great!
8/3/2010
My husband says, "Tell em 'Awesome!' from me." " I can see us eating this on a veranda with a great bottle of wine and french bread." Basically it transformed him to another place. Thank you!
5/10/2015
I made this today and my entire family loved it! A fresh delicious tasting salad! Definitely will make this again
3/9/2014
Certainly this is better when it has time to sit and let flavors meld! I wanted something to extend our dinner last night and so made this because I had all the ingredients on hand except the g...
1/28/2012
Great tasting pasta salad. I added some chopped cilantro and lemon juice. Everyone enjoyed it. Will make this again.