Shrimp Salad

By Phyllis

Ingredients

• 12 ounces vermiculli cooked and drained
• 4 T olive oil
• 3 T lemon juice
• 2 teasp. accent
• 2 cups Hellmans Mayo
• 2 lbs.cooked shrimp
• 1 bell pepper chopped green
• 1 cup chopped celery
• 1/2 cup chopped green onions
• 1 4 ounce jar pimento
• 1 8 ounce can chopped ripe olives
• 1 5 ounce can sliced water chestnuts
• Salt & pepper

Preparation

Step 1

Combine pasta, ollive oil lemon and accent. Refrigerate overnight, then add rest. Also good without shrimp.