Cavender's Greek Pasta Salad

This refreshing vermicelli pasta salad is light, zesty, and packed with flavor. Thin pasta is tossed with olive oil, fresh lemon juice, and Cavender's Greek Seasoning, then chilled to let the flavors fully develop. Finished with olives, pimentos, creamy mayonnaise, and green onions, it’s a simple make-ahead dish that’s always a hit at gatherings.

Ingredients

• 12 oz. vermicelli pasta, cooked and cooled

• 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, drained

• 1 jar (4 oz.) diced pimentos, drained

• 1/2 cup mayonnaise

• 5 green onions, chopped (or red onions if preferred)

Instructions

1. Cook the vermicelli according to package directions. Drain, rinse with cold water, and allow to cool completely.

2. Season the pasta by tossing it with olive oil, Cavender’s Greek Seasoning, and lemon juice until evenly coated.

3. Cover and chill for at least 5 hours to allow the flavors to absorb fully.

4. Add remaining ingredients by gently folding in black olives, pimentos, mayonnaise, and chopped onions.

5. Mix well and adjust seasoning if needed before serving.

6. Serve chilled.

Serving Tips

• Great alongside grilled chicken, burgers, or seafood

• Perfect for picnics, potlucks, and holiday spreads

• Can be made a day ahead for even better flavor