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Vermicelli Salad

Vermicelli Salad

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    13 h 50 m
Stephanie Carroll

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 {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

Directions

  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

SandyBakes
17

SandyBakes

7/14/2003

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!

MOLSON7
11

MOLSON7

6/24/2005

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

Chrissy Fessler
6

Chrissy Fessler

5/23/2006

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

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