Yield: 6 servings
-----------------------
8 ounces uncooked vermicelli
1 medium tomato, cubed
1 medium cucumber, coarsely chopped
1/2 cup green pepper, chopped
1 (4 ounce) can sliced ripe olives, drained
1/4 cup red onion, chopped
2 tablespoons salad supremem seasoning
1/3 cup zesty Italian salad dressing
Cooking time: 20 minutes
-------------------------------------
Cook vermicelli to desired doneness as directed on the package.
Drain; rinse with cold water to cool.
In a large bowl, combine all remaining ingredients except salad dressing.
Add cooked vermicelli and salad dressing to salad; toss gently to mix.
Refrigerate at least 4 hours or overnight to blend flavors.