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Vermicelli Pasta Salad

2 reviews
Total Time
Prep: 20 min. + chilling

By Taste Of Home Editorial Team

Recipe by Janie Colle, Hutchinson, Kansas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jul. 16, 2024

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

Test Kitchen Approved

Vermicelli Pasta Salad

2 reviews
Prep Time 10 min
Cook Time 10 min
Yield 10 servings

Ingredients

  • 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
Text Ingredients

Directions

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

Nutrition Facts

3/4 cup: 309 calories, 18g fat (3g saturated fat), 0 cholesterol, 404mg sodium, 30g carbohydrate (5g sugars, 2g fiber), 5g protein.

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