Vermicelli Salad

This is another from Make It Now, Bake it Later, though there is no baking. It suggests an INSANE amount of mayo. I only use enough to stick it together. Vermicelli is a nice change of pace for a pasta salad, otherwise, just your basic retro shrimp/pasta salad, just like grandma. You can use fresh/frozen cooked shrimp as well of course, and being me…I would throw in a good dash of Old Bay. I cheat and use pickle relish instead of the sweet pickles.

Vermicelli Salad

1 12 oz pkg vermicelli
5 hard boiled eggs, chopped
5 stalks celery, chopped
6 good sized sweet pickles, chopped
¼ small yellow onion, chopped fine
salt to taste
1½ cups real mayonnaise
2 cans shrimp or crab (4½ oz. size), drained, washed gently, and chilled
Paprika

Break vermicelli in half and boil as directed on the package. Drain thoroughly in colander and run under cold water well to prevent sticking.
When vermicelli is cool, add next 6 ingredients and mix well. Refrigerate.
Just before serving, add shrimp or crab and toss lightly.
Sprinkle with paprika and serve to 10-12 happy guests!

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