Vermicelli Olive Pasta Salad Recipes

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VERMICELLI PASTA SALAD



Vermicelli Pasta Salad image

I started making this salad because it's loaded with peppers, my husband's favorite. Don't be surprised when there are no leftovers to take home after the family reunion, picnic or church potluck. -Janie Colle, Hutchinson, Kansas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 10 servings.

Number Of Ingredients 8

12 ounces uncooked vermicelli
1 bottle (16 ounces) creamy Italian salad dressing
1 small green pepper, chopped
1 small sweet red pepper, chopped
6 green onions, chopped
1 teaspoon dill seed
1 teaspoon caraway seeds
1 teaspoon poppy seeds

Steps:

  • Cook vermicelli according to package directions. Drain; transfer to a large bowl. Add remaining ingredients; toss to coat. Refrigerate until cold.

Nutrition Facts : Calories 309 calories, Fat 18g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 404mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 2g fiber), Protein 5g protein.

VERMICELLI WITH SAUCE ALLA SOFIA



Vermicelli with Sauce alla Sofia image

Provided by Sophia Loren

Categories     Garlic     Olive     Pasta     Quick & Easy     Parsley     Capers     Gourmet

Yield Makes 6 servings

Number Of Ingredients 10

2 garlic cloves
1 1/2 cups loosely packed fresh flat-leaf parsley leaves
1 small onion, sliced (1 1/2 cups)
4 anchovy fillets, rinsed, patted dry, and chopped
1/3 cup brine-cured green olives, pitted
2 teaspoons drained bottled capers
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup plus 1 teaspoon olive oil
1 lb vermicelli (thin spaghetti) or linguine

Steps:

  • With a food processor running, drop in garlic and finely chop. Stop motor and add parsley, onion, anchovies, olives, capers, salt, and pepper, then process until finely chopped. With motor running, add 1/2 cup oil, blending until incorporated.
  • Cook pasta in a 6- to 8-quart pot of boiling until al dente. Drain well in a colander, then return to pot and toss with remaining 1 teaspoon oil. Transfer pasta to a large serving bowl, then pour sauce over top and toss well. Serve immediately.

VERMICELLI OLIVE PASTA SALAD



Vermicelli Olive Pasta Salad image

This makes a huge amount, take to a pot luck. You will be asked for the recipe! I love the saltiness of the green olives. I like a lot of olives, so I add extra. This is delicious as a side dish or main salad.

Provided by BethR

Categories     Peppers

Time P1DT25m

Yield 16 serving(s)

Number Of Ingredients 13

1 lb vermicelli
1/2 tablespoon Accent seasoning
2 tablespoons Lawry's Seasoned Salt
1/3 cup vegetable oil
1/3 cup lemon juice
3/4 cup green pepper, chopped
3/4 cup onion, chopped
1 1/2 cups celery, chopped
15 ounces green olives, coarsely chopped
1 (15 ounce) can black olives, coarsely chopped
2 (4 ounce) cans water chestnuts, sliced
1 cup mayonnaise
1/4 cup parmesan cheese

Steps:

  • Cook vermicelli according to package directions.
  • Whisk together Accent seasoning, seasoned salt, oil and lemon juice.
  • Toss with vermicelli in a large bowl.
  • Refrigerate while chopping vegetables.
  • In a small bowl, whisk together mayonnaise and parmesan cheese.
  • Add vegetables and mayonnaise sauce to vermicelli and toss well to combine.
  • Refrigerate overnight before serving.

Nutrition Facts : Calories 299.3, Fat 17.3, SaturatedFat 2.6, Cholesterol 5.2, Sodium 785.1, Carbohydrate 32.6, Fiber 3.5, Sugar 3.1, Protein 5.3

VERMICELLI SALAD



Vermicelli Salad image

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.

Provided by Stephanie Carroll

Categories     Salad     100+ Pasta Salad Recipes     Tomato Pasta Salad Recipes

Time 13h50m

Yield 6

Number Of Ingredients 7

8 ounces vermicelli pasta
1 tomato, chopped
½ cup chopped green bell pepper
1 (6 ounce) can sliced black olives
½ cup chopped red onion
2 tablespoons salad seasoning mix
½ cup zesty Italian dressing

Steps:

  • In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
  • In a large bowl, combine the pasta, tomato, bell pepper, olives and onion.
  • Whisk together the salad seasoning mix and zesty salad dressing. Pour over salad and toss gently. Refrigerate 4 hours or overnight to blend flavors.

Nutrition Facts : Calories 260.3 calories, Carbohydrate 33.3 g, Cholesterol 0.9 mg, Fat 12 g, Fiber 3.3 g, Protein 6.3 g, SaturatedFat 1.6 g, Sodium 778.7 mg, Sugar 3.6 g

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