Date: 2012/08/18
Comment: This is my signature dish I have been making for thirty plus years. The secret is to mix the accent, Lawry's seasoned salt, oil and lemon juice together - then pour over the cooked, rinsed and drained pasta. I use a large plastic ziplock bag, and marinate overnight. Even the people who don't like the individual ingredients, love this salad. Next day, add the celery, onion (I use white sweet onion) small jar of drained pimento, small can of chopped ripe olives, chopped green pepper and mayo til it is well coated. Chill again for the flavors to "marry". Let sit at room temp for about 30 minutes before serving. Never had any complaints with this one!
