1 lb vermicelli, cooked
1 lemon, juiced
1/4 c vegetable oil
1 1/2 t Creole Seasoning
4 ribs celery, chopped
1 bunch green onions including tops, chopped
10 oz frozen peas
4 oz chopped pimentos
3/4 c black olives, sliced
1/4 c Catalina dressing
1 c mayonnaise
Garlic powder to taste
1 t. Beau Monde

Marinate cooked vermicelli overnight in lemon juice, oil and the Creole seasoning. Add other ingredients and toss. This salad is at its very best the third day, it needs time to marinate and mellow.

Preparation and resting time: 48 hours