Vermicelli Salad

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.

Step: 1

In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.

Step: 2

In a large bowl, combine the pasta, tomato, bell pepper, olives and onion.

Step: 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.

Per Serving: 260 calories; protein 6.3g; carbohydrates 33.3g; fat 12g; cholesterol 0.9mg; sodium 778.7mg.

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