Vermicelli Shrimp Salad

Once upon a time, I had a large collection of Junior League cookbooks from all over the country. This recipe came from one titled "Colorado Cache" from the Junior League of Denver.  One of my favorite recipes was Vermicelli Shrimp Salad and I served it at summer barbecue parties.  It's a refreshing change from potato salad.  

Ingredients:

1 package vermicelli (thin spaghetti)

1 small red onion, chopped (optional) 

1 medium green pepper, chopped

1 tablespoon chopped fresh parsley

1/2 teaspoon chopped chives (optional) 

1 1/2 teaspoon celery seed

1/2 teaspoon oregano

1/4 cup Italian salad dressing (I use the original Wish Bone Italian)

1 cup mayonnaise

salt and pepper to taste

1 pound medium shrimp, cooked and deveined  (can also use crabmeat)  

Instructions:

Cook vermicelli according to package directions for al dente.  Drain and blanch with cold water.

Add onion, green pepper, parsley, celery seed, chives, oregano and Italian salad dressing.  

Moisten well with the mayonnaise, adding more if necessary.  Add salt and pepper to taste.  

**adapted from Colorado Cache cookbook**