Vermicelli Pasta Summer Salad (2024)

ByAnecia Hero PublishedApril 30, 2023May 23, 2024 UpdatedMay 23, 2024

Vermicelli Pasta Summer Salad is the best Italian pasta dish you can have while lounging by the pool, dreaming of being on the Amalfi coast. The secret behind this refreshingly light and citrusy lemon flavored pasta salad is the marinade!

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Light, flavorful and full of texture and seasonings, you’ll want to keep this recipe nearby! Great recipe for when it’s too hot to cook or for large groups!

This light dish is one of my favorite summer-go-to-dishes. It’s simple to make, tastes fabulous and is even better as leftovers!

Why you’ll love this recipe!

This marinated pasta salad is perfect for any occasion and is even better for serving large groups. Serve it with a chilled glass of homemade lemonade or sweet tea and call it dinner! (or lunch)

• Great dish for a crowd– this recipe is perfect for hosting poolside parties! It makes a big batch so no one goes hungry!
• Vegetarian – contains no meat; if you’re preparing a vegan version, substitute the mayonnaise with Vegenaise™
• Since this summer salad has NO MSG (also known as Accent seasoning), you may want to add more salt after it’s rested in the fridge
• Light and flavorful – flavorful and the texture is light and crunchy!
• Perfect for summer – serve this cold or room temperature!
• Great as an entree salad or side dish

This version of Vermicelli Summer Salad has no MSG, so it’s safe to serve to large groups, particularly those who are allergic to MSG or are vegetarian.

Here’s what you’ll need

The ingredients for this vermicelli summer pasta salad are simple, but it is important that you use fresh lemon juice and a high quality olive oil. These two ingredients marinate the pasta, giving it a light and refreshing citrus flavor!

The remaining ingredients are: Vermicelli wheat pasta, Lawry’s seasoned salt, fresh lemon juice, high-quality olive oil, jarred pimentos, green bell pepper, red or green onions, black olives, crisp celery and mayonnaise.

Here’s how to make it

You’ll want to give yourself a little time for this summer salad to rest in the refrigerator. I usually allow 2 hours resting time, but I’ve served it only after an hour and it was still very crisp and tasty! This is an overview of the recipe; see recipe card below for exact measurements and instructions.

Cook the pasta noodles according to the package. Most strand pastas call for 9 minutes, but I cook mine 5-7 minutes for al dente texture.

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• Bring a big pot of water to a rolling boil; add pasta and cook until al dente; drain and rinse ; season with a few teaspoons of Lawry’s seasoned salt, fresh lemon juce and olive oil; cover and refrigerate at least 2 hours. Toss occasionally to combine the flavors.
• In a large mixing bowl, combine diced pimentos, chopped green bell pepper, green onion, black olives, celery and mayonnaise; fold into pasta; toss, combine well and refrigerate for at least 30-minutes so the flavors can fully combine. If you don’t have chopped pimentos, you can substitute with chopped red bell pepper
• Salt and pepper to taste after the mixture has combined and rested in the refrigerator with the mayonnaise sauce.

Fold mayonnaise mixture into cooked, drained pasta; toss with tongs; cover with plastic wrap or place in a large plastic storage bag. Refrigerate for at least 2 hours; Serve and enjoy!

Want it gluten-free?

If you want a gluten-free version, substitute Vermicelli with gluten-free pasta.

Can I make this in advance?

Yes! This summer pasta salad actually tastes better the second day! Store in the refrigerator up to 3-days before serving. When time to serve, toss it, put it in a pretty serving bowl and enjoy!

Serving suggestions

Vermicelli Pasta Summer Salad is a great salad to take to picnics, potlucks or family reunions!

• If you serve this vermicellii pasta summer salad outdoors, keep the serving bowl on ice so the mayonnaise doesn’t go rancid.
• This pairs well with just about anything – BBQ, ham, chicken or on it’s own! Makes a great entree salad or side dish.

Storage

This summer pasta salad retains its fresh flavor when placed in an airtight container in the refrigerator for up to 3 days. When ready to serve, lightly toss the vermicelli, allow to sit at room temperature for a few minutes, then serve!

Variations for Vermicelli Pasta Summer Salad

As written, this is an ideal vegetarian dish; however, if you want to add a protein, I recommend adding cooked chicken, boiled shrimp or fresh crabmeat. Other variations include:

• green olives
• artichoke hearts
• hearts of palm
• red onion
• red bell pepper
• garlic-infused croutons (add at the last minute)
• season with a sprinkle of Cajun or Creole seasoning for a little heat

Serve this refreshing salad at a summer gathering and it will be the talk of the party! You might also like this Hawaiian Pasta Salad or Hearts of Palm Salad!

This version of Vermicelli Pasta Summer Salad has no MSG, so it’s safe to serve to large groups, particularly those who are allergic to MSG or are vegetarian. I like to keep this light and citrus enfused pasta summer salad on hand when it’s really hot outside! Garnish with a little chopped parsley and enjoy!

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