Yield: 6 servings
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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
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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.

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