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
Recommended: Travel Around the World in 80 Meals
- 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
- Cook vermicelli according to package directions. Drain; transfer to a large bowl. Add remaining ingredients; toss to coat. Refrigerate until cold. Yield: 10 servings.
Originally published as Vermicelli Pasta Salad in Simple & Delicious April/May 2014
Reviews for Vermicelli Pasta Salad
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review