Vermicelli Salad

Vermicelli Salad

9 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    13 h 50 m
Stephanie Carroll
Recipe by  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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Adjust Servings

Original recipe yields 6 servings


  1. In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
  2. In a large bowl, combine the pasta, tomato, bell pepper, olives and onion.
  3. Whisk together the salad seasoning mix and zesty salad dressing. Pour over salad and toss gently. Refrigerate 4 hours or overnight to blend flavors.

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Reviews (9)

Rate This Recipe


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!



I loved the flavor of this, but next time would use some other type of pasta.

Chrissy Fessler

Chrissy Fessler

This is a very tasty pasta salad. I really enjoyed it.

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Amount Per Serving (6 total)

  • Calories
  • 260 cal
  • 13%
  • Fat
  • 12 g
  • 18%
  • Carbs
  • 33.3 g
  • 11%
  • Protein
  • 6.3 g
  • 13%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 779 mg
  • 31%

Based on a 2,000 calorie diet



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Pizza Salad II


next recipe:

Simple Feta Cheese Salad