Servings | 6 |
---|---|
Preparation Time | 4 Hours, 15 Minutes |
Cook Time | 15 Minutes |
Total Time | 4 Hours, 30 Minutes |
Difficulty | Easy |
Main Ingredient | Vermicelli |
Category | Pasta |
Meal | Lunch; Dinner |
Type | Appetizer; Side Dish |
Subtype | Salad |
Cuisine | Italian; American; Fusion |
Cook Method | Boiling |
Diet |
8 ounces vermicelli pasta
1 chopped tomato
1/2 cup chopped green bell pepper
1 (6 ounce) can sliced black olives
1/2 cup chopped red onion
2 tablespoons dairy-free salad seasoning mix
1/2 cup Italian dressing
Cook the pasta according to package directions. Drain and rinse with cool water. Transfer to a large bowl and add the tomato, bell pepper, olives, and onion, stirring well.
In a separate bowl, whisk together the salad dressing and seasoning mix. Pour over the pasta mixture and toss.
Refrigerate at least 4 hours before serving.
Calories: 260 cal
Total fat: 12g
Saturated fat: 2g
Cholesterol: <1mg
Sodium: 779mg
Potassium: 192mg
Carbohydrate: 33g
Fiber: 3g
Protein: 6g