Monthly Recipe


1 (8-ounce) package thin spaghetti or vermicelli

Lawry's seasoned salt, to taste

3 tablespoons lemon juice

3 tablespoons vegetable oil

1/2 cup chopped green onions

1/2 cup sliced black olives

1/4 cup pimientos

1 tablespoon mayonnaise

Cook and drain pasta following package directions; do not rinse. Let cool and sprinkle liberally with seasoned salt. Put pasta in a bowl and pour mixture of lemon juice and oil over it; chill. Add the remaining ingredients once pasta is chilled. It is better stored in a flat pan so all the vegetables don't sink to the bottom. Makes 6 to 8 servings.