Marinated Vermicelli Salad
Yield: 6 Servings

8 oz uncooked vermicelli
1 med tomato; cubed
1 med cucumber; coarsely chopped
1/2 c chopped green bell pepper
1 4 oz can sliced ripe olives; drained
1/4 c chopped red onion
2 tb salad supreme seasoning
1/2 c purchased zesty Italian salad dress

Cook vermicelli to desired doneness as directed on package. Meanwhile, in large bowl, combine all remaining ingredients except salad dressing. Drain vermicelli, rinse with cold water to cool. Add vermicelli and salad dressing to salad; toss gently to mix. Refrigerate at least 4 hours or overnight to blend flavors.