12 oz. vermicelli pasta - cook and cool
1/4 cup olive oil
3 tablespoons Cavender's Greek Seasoning
4 1/2 tablespoons lemon juice
1 can (4 1/2 oz.) sliced black olives
1 jar (4 oz.) diced pimentos
1/2 cup mayonnaise
5 green onions - chopped (if preferred, you can use red onions)
Add olive oil, Cavender's Greek Seasoning and lemon juice to vermicelli, cover and chill for 5 hours. Add remaining ingredients and serve.
